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Cinnamon (Ceylon cinnamon)
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Family |
Lauraceae |
Genus and specie |
Cinnamomum zeylanicum |
Ceylon cinnamon.
The cinnamon tree is an evergreen tree with light brown, papery bark and leathery leaves. The tree shows small, yellow-white clusters of flowers in summer, after which oval, purple berries appear.
The inner bark, leaves, and oil are used for herbal preparations and for culinary purposes.
Cinnamon is a pungent, sweet smelling, warming herb that stimulates the circulation, relieves spasms, and helps to control high blood pressure, bleeding and indigestion.
It contains a volatile oil which is obtained from the leaf or the bark. The oil obtained from the bark contains cinnamaldehyde and smaller amounts of trans-cinnamic acid, o-methoxycinnamaldehyde, eugenol and monoterpenoids. The oil from the leaf contains far smaller amounts of cinnamic aldehyde and higher quantities of eugenol, eugenol acetate and benzyl benzoate. Furthermore, it contains procyanidins, diterpenes, phenylpropanoids and polysaccharides.
This herb has carminative, antispasmodic and antimicrobial properties and is used for dyspeptic complaints, loss of appetite and to gain weight.
This herb should NOT be used by pregnant women, or anybody suffering from stomach or duodenal ulcers.
Use cinnamon essential oil in very small quantities as it could sensitize the skin, and in high concentration can cause convulsions.
None.
To promote the interest and use of herbs and natural complementary health alternatives, we have included information on the following herbs.
Please note - although we discuss a wide variety of herbs, not all of them are used or sold by us. | |
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