*Cinnamon is a versatile herb used for its light, invigorating qualities and is considered a milder substitute for sugar. It is the bark of the cinnamon tree that enables us to use it as a digestive herb that has antioxidant qualities. Cinnamon is often included in toothpaste which allows for eliminating lousy odor from the oral cavity and promoting dental hygiene. Cinnamon improves blood flow to the skin and mucous membranes. As the small blood vessels open up, the toxins from the skin get mobilized and expelled. The sharp and penetrating active principles present in cinnamon are useful for increasing fat metabolism.
*Benefits include supporting healthy skin, clears artery blockages, support digestive enzyme, benefits blood lipid and sugar levels, blood pressure, improves gut health, supports brain functions, maintains cholesterol, eliminates toxins, mucus, and congestion.
Suggested Use: 1/4 to 1/2 teaspoon in powdered form, once or twice a day, or use as directed by your health practitioner.
Botanical Name – Cinnamomum Verum, Cinnamonum Zeylanica
Family – Lauraceae
English Name – Cinnamon, Ceylon Cinnamon
The cinnamon plant is a 15-20 meters evergreen plant. Leaves on cinnamon plants are oval lanceolate, rough-textured and short. The greenish flowers on the plant have a characteristic odor whereas the fruit is one-seeded berry of 1 cm size. Cinnamon is obtained in the form of quills (single or double) with longitudinal striations. Externally Cinnamon bark is yellowish-brown while the inner surface is darker. The length of Cinnamon quills is variable whereas the diameter of quills is around 6-10 mm. Good quality Cinnamon is usually not more than 0.5 mm in thickness.
Physical and chemical properties of Cinnamon –
Taste – Pungent, bitter, sweet
Quality – Light to digest, dry, strong
Potency – Hot
Post Digestive Effect – Sweet
Bhavaprakasha – Karpuradi Varga
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