Cinnamon bark

Cinnamon bark

　　The tender branches of Ningming cinnamon bark are called cassia twigs, small pieces or fragments of the bark are called cassia bits, and the leaves are called cassia leaves. The most important part is the cinnamon bark itself. Cinnamon is used as a seasoning in cooking and can also be used to flavor coffee, black tea, pickles, and more. It is one of the key ingredients in five-spice powder, as well as a primary component in compound spice blends such as thirteen-spice mix, curry powder, and marinade seasonings.

　　Ningming County has 65,000 hectares of mountainous area (including hills and mid-to-low mountains with altitudes above 400–1,000 meters), covering towns such as Tongmian, Nanan, Zhilang, Aidian, and Zhai’an. Among these, there are approximately 800,000 mu of hilly and mountainous areas as well as valleys suitable for cultivating cinnamon, cardamom, Buddha’s hand fruit, and chicken bone grass, among other medicinal herbs. In recent years, local farmers have adjusted their agricultural structure and planted 280,000 mu of star anise on these hills and valleys,

　　15,000 mu of cinnamon, 16,000 mu of cardamom, 5,000 mu of sand ginger, and 4,000 mu of Buddha’s hand. Currently, the total cultivation area of various medicinal herbs across the county reaches 40,000 mu, with an annual output of 2,230 tons and a production value of 55 million yuan. By utilizing the vast hilly and valley areas to grow medicinal herbs such as cinnamon, Buddha’s hand, and cardamom, farmers have significantly increased their income, which has greatly motivated the people of Ningming County to further develop medicinal herb production.