|
gptkbp:instance_of
|
gptkb:species
|
|
gptkbp:bfsLayer
|
5
|
|
gptkbp:bfsParent
|
gptkb:Cinnamomum_camphora
|
|
gptkbp:aroma
|
gptkb:fair
|
|
gptkbp:average_temperature
|
medium heat
|
|
gptkbp:climate
|
humid
|
|
gptkbp:color
|
brown
|
|
gptkbp:common_name
|
Cassia
|
|
gptkbp:conservation_status
|
not threatened
|
|
gptkbp:cooking_method
|
short
|
|
gptkbp:cuisine
|
Chinese
Indian
Middle Eastern
Western
Southeast Asian
curries
|
|
gptkbp:cultivation
|
tropical regions
bark
|
|
gptkbp:cultural_practices
|
gptkb:festival
|
|
gptkbp:cultural_significance
|
Asian cuisine
|
|
gptkbp:family
|
gptkb:Lauraceae
|
|
gptkbp:flavor
|
spicy
|
|
gptkbp:flower_color
|
gptkb:yellow
|
|
gptkbp:fruit_type
|
drupe
|
|
gptkbp:fuel_type
|
cinnamon oil
|
|
gptkbp:growth_habit
|
gptkb:tree
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Cinnamomum cassia
|
|
gptkbp:hunting_technique
|
2-3 years
|
|
gptkbp:ingredients
|
present
high
baking
polyphenols
|
|
gptkbp:is_used_by
|
chai tea
cinnamon rolls
|
|
gptkbp:is_used_for
|
gptkb:physicist
|
|
gptkbp:leaf_arrangement
|
ovate
|
|
gptkbp:market
|
bark
|
|
gptkbp:native_to
|
gptkb:China
|
|
gptkbp:pests
|
scale insects
|
|
gptkbp:products
|
gptkb:cinnamaldehyde
|
|
gptkbp:propagation_method
|
cuttings
|
|
gptkbp:related_species
|
gptkb:Cinnamomum_verum
|
|
gptkbp:social_responsibility
|
leaf spot
|
|
gptkbp:soil_type
|
well-drained
|
|
gptkbp:sustainability
|
sustainable harvesting practices
|
|
gptkbp:type_of
|
true cinnamon
|
|
gptkbp:used_in
|
gptkb:product
|
|
gptkbp:values
|
high
|