Cinnamon

(Cinnamomum zeylanicum)

Cinnamon is a tree native to tropical regions of the world and has been used since the times of the ancient Chinese. It is used in cooking and the inner bark and leaves are used in herbal medicine. It has a broad range of historical uses in different cultures, including the treatment of diarrhoea, rheumatism, and certain menstrual disorders.

What it does

Cinnamon contains a variety of compounds including volatile oil, coumarins and tannins. The oil contains active constituents known as terpenoids such as eugenol and cinnamaldehyde. These give the herb its medicinal properties. It is anti-fungal, anti-bacterial, anti-histamine, carminative (wind relieving), anti-spasmodic, anti-worm, anti-diarrhoea, warming and a stimulant to the stomach.

Potential Uses

Colds Flu Candida
Diarrhoea Flatulence Heartburn
Heavy periods Indigestion IBS
Poor appetite Poor digestion Rheumatism

Other information

The bark is available as sticks which can be ground as needed and used to make a tea which is taken up to 3 times a day.

The oil is sometimes used topically to treat body lice and scabies.

Cautions

Some sensitive people may develop a reaction when exposed to cinnamon, so use small amounts and monitor your reaction.

Do not use in pregnancy, except in small amounts in cooking.

The aromatherapy oil is not to be used in pregnancy.

At the time of writing there were no well known negative drug interactions with cinnamon.

 

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