Introduction of Rou Gui:Cassia Bark or Cortex Cinnamoni.
✵The article gives records of the herb Cassia Bark, its English name, Latin name, property and flavor, its herbal classic book defined botanical source one plant species, ①.Cinnamomum cassia Presl., and another usable plant species, ②.Cinnamomum cassia Presl var.macrophyllum Chu., with a detailed introduction to the botanical features of these two plant species, the growth characteristics, and ecological environment of these two plant species, the features of the herb Cassia Bark, its pharmacological actions, medicinal efficacy, and administration guide.
Cortex Cinnamoni(Cassia Bark).
Pin Yin Name: Ròu Guì.
English Name: Cassia Bark.
Latin Name: Cortex Cinnamoni.
Property and flavor: hot, pungent, sweet.
Brief introduction: The herb Cortex Cinnamoni is the dried stem bark of Cinnamomum cassia Presl., used (1).to warm the kidney in the treatment of impotence and chronic diarrhea with coldness of the limbs, (2).to alleviate pain by dispelling cold for epigastric and abdominal pain due to cold attack or deficiency-cold, and (3).to promote menstruation in cases of amenorrhea and dysmenorrhea. The herb is commonly known as Cortex Cinnamoni, Cassia Bark, Ròu Guì.
Botanical source: Herbal classic book defined the herb Cortex Cinnamoni (Cassia Bark) as the dried stem bark of (1). Cinnamomum cassia Presl. Other famous herbal classics defined the herb Cortex Cinnamoni (Cassia Bark) as the dried stem bark of (2). Cinnamomum cassia Presl var.macrophyllum Chu. They are plants of the Cinnamomum genus, the Lauraceae family (laurel family), Laurales order. These 2 commonly used species are introduced:
(1).Cinnamomum cassia Presl.
Botanical description: Cinnamomum cassia is a kind of evergreen tree, it grows up to 12~17 meters high. The bark is taupe brown (gray-brown) and fragrant, the young branches (twigs) are slightly quadrangular, and the branches are covered with sallow (grayish yellow) pubescence. Leaves are alternate or almost opposite, coriaceous; petioles are stout, 1.2~2 cm long, covered with yellow pubescence; leaves are long elliptic to nearly lanceolate, 8~34 cm long, 4~9.5 cm wide, the apex is pointed or tapering, the base is cuneate, the edge is recurved (curls inward), the upper surface is green, glossy and glabrous, the undersurface is light-green, sparsely covered with yellow pubescence; basinerved ternate veins grow from the base, the cross veins are small, nearly parallel, coriaceous.
Panicles are axillary or subapical, 8~16 cm long, covered with yellow pubescence, and 3 flowers arrange in cymose shape at the branching end of the inflorescence. Flowers are hermaphroditic, about 4.5 cm long, white; pedicels are 3~6 mm long, covered with yellow-brown pubescence; perianth tube is obconical, about 2 mm long, tapels (perianth lobes) are egg-shape or oval, about 2.5 mm long, 1.5 mm wide, the tip is blunt or pointed; it can have 9 stamens, and filaments are covered with pubescence, stamens in the 1st and 2nd whorls are about 2.5 mm long, anther is oval (egg-shaped), 4-loculed, the 2 upper loculi are smaller, the outside crack toward the lobes, the 2 lower loculi crack outward to the lobes; 3 staminodes, arrow-shaped, its length with the stalk is about 2 mm, the stalk is covered with pubescence; the ovary is ovoid, about 1.7 mm long, glabrous, style is the equal length as ovary, stigma is small, inconspicuous.
Fruits are elliptical, about 1 cm long, 8 mm wide, and purple and glabrous; the fruit receptacle is shallow cyathiform (cotyloid), 4 mm long, and the diameter of the front end reaches 7 mm, sometimes slightly rictal. Its flowering period is from June to August, and the fruiting period is from October to December or February to March of the next year.
Ecological environment: Cinnamomum cassia Presl grows in the evergreen broad-leaved forest, but mostly for cultivation nowadays. In China, it is mainly cultivated in the Zhujiang River area, Yunnan, east big island, and other provinces of tropical and subtropical regions, and it also grows in South-East Asia, South Asia where it has grown naturally since ancient times or has been cultivated.
The twig of the Cinnamomum cassia Presl is the botanical source of the herb Cassia Twig (Gui Zhi). The bark of the Cinnamomum cassia Presl is the botanical source of the herb Cinnamon Bark (Cortex Cinnamomi or Ròu Guì)
The aromatic bark of Cinnamomum cassia Presl., a plant of the Lauraceae family (laurel family), similar to true cinnamon; cassia bark has a more pungent, less delicate flavor and is thicker than cinnamon bark. It contains 2 percent cassia oil, a volatile oil, the principal component of which is the cinnamic aldehyde. Cassia bark is used as a flavoring in cooking, particularly in liqueurs and chocolate. Southern Europeans prefer it to cinnamon, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.
Growth characteristics: The tree grows in the evergreen broadleaved forest but is mostly cultivated. The tree is suitable for tropical and south Asian tropical areas with high temperatures and high humidity, does not bear cold, and is vulnerable to freeze damage where the temperature is below 0 °C (Celsius, or 32 degrees Fahrenheit) in winter. It is a half-shade tree, does not tolerate direct sun-shine, young trees prefer shade, the grown-up tree needs sufficient sunshine, is not tolerant of waterlogging, and it is better to choose a field with deep soil layers, loose, acid soil with good drainage for cultivation. Stone-gravel soil or alkaline soil should not be chosen for cultivation. It is distributed in southern coastal areas of China.
Characters of herbs: The herb is in a shallow groove shape with slightly curled inward sides and tapered ends; the oily-roll Cassia Bark is mostly in the shape of a reel, 30~50 cm long, 3~10 cm wide (or the diameter of the rolls), and 2~8 mm thick. The outer surface is taupe brown (gray-brown), slightly coarse and rough, with many slightly protuberant lenticels and a few transverse cracks, and has gray lichen-like patches. The inner surface is red-brown, smooth, has fine longitudinal lines, and there are oil marks if it is scratched by the nails. The texture of the herb is solid, firm and crisp, the fracture surface is granular, the outer layer is brown; the inner layer is reddish-brown and oily (oleosus), and there is a light yellow tangential line (cycloband of stone cells) near the outer layer. The herb has a strong and special aroma, and it tastes sweet and spicy. The herb of a better grade has a fine surface, and the bark is thick and heavy, unbreakable, oily (oleosus), has a strong fragrance, tastes strongly sweet and slightly pungent, and leaves fewer residues after chewing.
Pharmacological actions: ①.dilating peripheral blood vessels, promoting blood circulation, resisting myocardial ischemia; ②.inhibiting platelet aggregation; ③.antithrombin; ④.protecting adrenal cortex function; ⑤.Cinnamon oil still has a strong bactericidal effect, the effect on gram positive bacteria is better than negative bacteria;
Medicinal efficacy: Tonifying fire and helping yang, fire source, let the fire back to its origin, invigorate primordial Yang, warm the spleen and stomach, dissipate cold and relieve pain, activate blood circulation and free channels, removing internal cold, promoting blood circulation. It is indicated for impotence, the coldness of uterus, the decline of vital gate fire (the decline of the fire from the gate of life), cold limbs and weak pulse, yang depletion and the collapse of deficiency, cold pain in waist and knees, asthma due to kidney deficiency, dizziness of Yang deficiency, floating of deficient Yang, heat in the upper and cold in the lower, red eyes and pharyngalgia (red eyes and sore throat), cold pain in heart and abdomen, diarrhea due to abdominal pain, vomiting and diarrhea due to deficiency cold, cold hernia, renal mass, menischesis, abdominal mass, dysmenorrhea (menorrhagia), dorsal furuncle, deep multiple abscess, etc.
Administration of Cortex Cinnamoni(Ròu Guì):
Reference:
Administration Guide of Cortex Cinnamoni(Ròu Guì)
TCM Books:
①.Internally:1~4.5 grams; ②.Internally:water decoction, 0.5~1.5 qian (about 1.5~4.5 grams), or prepare to pill, powder. Externally:prepare to ground herb powder and apply stick, or infusing in wine and smear; ③.Internally:water decoction, 2~5 grams, better not decoct for long time, prepare to finely ground herb powder,0.5~1.5 grams each time, or prepare to pill, powder. Externally:proper amount, prepare to finely ground herb powder, apply stick, infusing in wine, smear apply.
Precautions and Adverse Reactions: the herb Cortex Cinnamoni should be used cautiously in conditions hemorrhagic tendency, during pregnancy, or void using.Should not be combined with red halloysite.
(2).Cinnamomum cassia Presl var.macrophyllum Chu.
Botanical description: Cinnamomum cassia BL.var.macrophyllum Chu.var.nov is also known as Large Leaf Cassia, or Large Leaf Qinghua Cassia, and it is a species of the Lauraceae family (laurel family), and a varieties of Cinnamomum cassia Presl., a kind of evergreen tree. The tree grows up to 12~17 meters high, and the whole plant has an aroma. The bark is taupe brown (gray-brown), and young branches are slightly quadrangular; leaves are alternate, glossy, tender leaves are purple, and the back surface of old leaves are dark green . The panicle is axillary or terminal, the flowers are small and yellow-green; the berry is oval (egg-shaped), green when it is not mature and turns black-purple at maturity. Its flowering period is from June to July, and the fruiting period is from February to March of the next year.
Its main differences from Cinnamomum cassia Presl are: the leaves are extremely big, about 25~48 cm long, 8~13 cm wide; the filament is almost glabrous.
Ecological environment: The plant grows in the Zhujiang river area and other areas of tropical and subtropical regions of China, and it also majorly grows in some areas of southeast Asia, where it has grown naturally since ancient times or has been cultivated.
Growth characteristics: The tree is cultivated in hilly or sloping mountains and has a large area of cultivation in the Zhujiang River area and other places in China. The tree prefers a warm and moist climate, has a good adaptability to temperature, and a short-term low temperature of -1~-3 °C (Celsius, or 30.2~26.6 degrees Fahrenheit) cannot lead to cold damage. Young trees prefer scattered light, and grown-up trees need sufficient sunlight. Its cultivation requires a deep soil layer, loose, good drainage, acidic red soil or yellow soil, yellow soil is especially good. You should not choose barren land with shallow soil layers, drought all year, poor drainage clay for cultivation.
Characters of herbs: The herb features are similar to those of the bark of Cinnamomum cassia. It is particularly fragrant when chewed, and it melts into residues. Generally, the quality is good.
The fresh twig of the Cinnamomum cassia Presl var.macrophyllum Chu is also another botanical source of the herb Cassia Twig or Gui Zhi. The bark of the Cinnamomum cassia Presl var.macrophyllum Chu is known as Cortex Cinnamomi Macrophylli or Qinghua Rou Gui, and it is also another botanical source of the herb Cinnamon Bark.
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1.Introduction of Rou Gui:Cassia Bark or Cortex Cinnamoni.
✵The article gives records of the herb Cassia Bark, its English name, Latin name, property and flavor, its herbal classic book defined botanical source one plant species, ①.Cinnamomum cassia Presl., and another usable plant species, ②.Cinnamomum cassia Presl var.macrophyllum Chu., with a detailed introduction to the botanical features of these two plant species, the growth characteristics, and ecological environment of these two plant species, the features of the herb Cassia Bark, its pharmacological actions, medicinal efficacy, and administration guide.
Pin Yin Name: Ròu Guì.
Botanical description: Cinnamomum cassia is a kind of evergreen tree, it grows up to 12~17 meters high. The bark is taupe brown (gray-brown) and fragrant, the young branches (twigs) are slightly quadrangular, and the branches are covered with sallow (grayish yellow) pubescence. Leaves are alternate or almost opposite, coriaceous; petioles are stout, 1.2~2 cm long, covered with yellow pubescence; leaves are long elliptic to nearly lanceolate, 8~34 cm long, 4~9.5 cm wide, the apex is pointed or tapering, the base is cuneate, the edge is recurved (curls inward), the upper surface is green, glossy and glabrous, the undersurface is light-green, sparsely covered with yellow pubescence; basinerved ternate veins grow from the base, the cross veins are small, nearly parallel, coriaceous.
Ecological environment: Cinnamomum cassia Presl grows in the evergreen broad-leaved forest, but mostly for cultivation nowadays. In China, it is mainly cultivated in the Zhujiang River area, Yunnan, east big island, and other provinces of tropical and subtropical regions, and it also grows in South-East Asia, South Asia where it has grown naturally since ancient times or has been cultivated.
The aromatic bark of Cinnamomum cassia Presl., a plant of the Lauraceae family (laurel family), similar to true cinnamon; cassia bark has a more pungent, less delicate flavor and is thicker than cinnamon bark. It contains 2 percent cassia oil, a volatile oil, the principal component of which is the cinnamic aldehyde. Cassia bark is used as a flavoring in cooking, particularly in liqueurs and chocolate. Southern Europeans prefer it to cinnamon, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.
Characters of herbs: The herb is in a shallow groove shape with slightly curled inward sides and tapered ends; the oily-roll Cassia Bark is mostly in the shape of a reel, 30~50 cm long, 3~10 cm wide (or the diameter of the rolls), and 2~8 mm thick. The outer surface is taupe brown (gray-brown), slightly coarse and rough, with many slightly protuberant lenticels and a few transverse cracks, and has gray lichen-like patches. The inner surface is red-brown, smooth, has fine longitudinal lines, and there are oil marks if it is scratched by the nails. The texture of the herb is solid, firm and crisp, the fracture surface is granular, the outer layer is brown; the inner layer is reddish-brown and oily (oleosus), and there is a light yellow tangential line (cycloband of stone cells) near the outer layer. The herb has a strong and special aroma, and it tastes sweet and spicy. The herb of a better grade has a fine surface, and the bark is thick and heavy, unbreakable, oily (oleosus), has a strong fragrance, tastes strongly sweet and slightly pungent, and leaves fewer residues after chewing.
Botanical description: Cinnamomum cassia BL.var.macrophyllum Chu.var.nov is also known as Large Leaf Cassia, or Large Leaf Qinghua Cassia, and it is a species of the Lauraceae family (laurel family), and a varieties of Cinnamomum cassia Presl., a kind of evergreen tree. The tree grows up to 12~17 meters high, and the whole plant has an aroma. The bark is taupe brown (gray-brown), and young branches are slightly quadrangular; leaves are alternate, glossy, tender leaves are purple, and the back surface of old leaves are dark green . The panicle is axillary or terminal, the flowers are small and yellow-green; the berry is oval (egg-shaped), green when it is not mature and turns black-purple at maturity. Its flowering period is from June to July, and the fruiting period is from February to March of the next year.
Growth characteristics: The tree is cultivated in hilly or sloping mountains and has a large area of cultivation in the Zhujiang River area and other places in China. The tree prefers a warm and moist climate, has a good adaptability to temperature, and a short-term low temperature of -1~-3 °C (Celsius, or 30.2~26.6 degrees Fahrenheit) cannot lead to cold damage. Young trees prefer scattered light, and grown-up trees need sufficient sunlight. Its cultivation requires a deep soil layer, loose, good drainage, acidic red soil or yellow soil, yellow soil is especially good. You should not choose barren land with shallow soil layers, drought all year, poor drainage clay for cultivation.
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