Cinnamon
CINNAMON
Cassia Cinnamon (Cinnamomum cassia, Cinnamomum aromaticum) AND Ceylon Cinnamomum verum (syn. C. zeylanicum)
Common Name
Family
Actions
Analgesic, antibacterial, anti-fungal, anti-inflammatory, antioxidant, astringent, carminative, peripheral vasodilator
Energetics
Warming, drying, and stimulating
Edible Uses
Cinnamon is edible and is often used as a natural flavoring in foods and beverages though consuming large amounts of cassia cinnamon should be avoided due to its higher levels of coumarin. Too much coumarin can become toxic to the liver. Ceylon cinnamon is preferred for medicinal and edible uses though it is known to be more expensive and less readily available. Ceylon cinnamon is also known to be slightly spicier.
Native To
China (cassia)
Sri Lanka, southern India (ceylon)
Geographic Distribution
Various regions of Asia
Botanical Description & Identification
Cinnamomum cassia is an evergreen tree which can grow up to 49 feet tall. Its bark is gray in color. Its leaves are long - about 4 inches when mature - and are reddish until fully grown. It has yellow flowers and grows berries that are black in color.
Cinnamon Ceylon is a tropical evergreen tree that grows up to 59 feet tall. The bark has reddish- brown bark with clusters of yellow flowers, as carries the familiar scent many know and love.
Key Constituents
Cassia: Cinnamaldehyde, phenolic compounds, flavonoid derivatives, mucilage, calcium oxalate, resins, sugars, coumarins, salicylic acid, anhyrdocinnzelanine, anhydrocinnzelanol, carvacrol
Ceylon: Tannins, cinnamaldehyde, eugenol, trans-cinnamic acid, phenolic compounds, catechins, monoterpenes, sesquiterpenes, gum, mucilage, resin, starch, sugars, coumarin
Sustainability Issues
Rainforest Alliance Farms have been introduced in order to cultivate cinnamon and prevent issues of sustainability and over-harvesting of the plant.
Harvesting Guidelines
Trees are prevented from growing higher than 10 feet (Grieve, 1979) and may be left to mature for 10 years after planting (Nowakowski, 2015). Cultivated trees are occasionally cut back to ground level in an attempt to stimulate growth (Grieve, 1979). New trees often regrow in a shorter time from the root for many generations (Nowakowski, 2015). This is important for the farmer’s ongoing livelihoods, especially as the trees can be harvested twice a year, often at times after heavy rainfall (Nowakowski, 2015). During harvest the outer bark is removed, which mellows the aroma and flavor of the inner bark, the portion commonly known as cinnamon (Filiponne, n.d.). This curls into a “quill” as it dries (Nowakowski, 2015).
Uses
**BENEFITS OF CINNAMON:
Cinnamon (all types) are known to:
*Improve circulation
*Reduce inflammation
*Boost the immune system
*Be high in antioxidants
*Aid in heart protection
*Aid in decreasing and dispelling tumor cells
*Stabilize blood sugar
*Improve memory function
*Dispel harmful bacteria (anti-bacterial)
*Dispel harmful fungus (anti-fungal)
*Aid the body in clearing infections (antibiotic)
*Improve hygiene health (when taken internally)
*Protect from skin infections
*Reduce histamine (anti-histamine)
*Regulate body temperature
*Naturally aid in preservation of materials
*Improve digestion
*Reduce diarrhea and vomiting
Cinnamon is useful in the following more common disorders and diseases:
Cancer, heart disease, stress, cognitive decline, muscle soreness, menstrual pain, diabetes, Parkinson's, Alzheimer's, strep throat, pneumonia, bacterial infections, halitosis, toothaches, candida overgrowth, allergies, IBS, conditions of the heart, indigestion, dysmenorrhea, anorexia, bloating, dyspepsia, nausea, flatulent colic, depression, diarrhea
Most common uses:
Cinnamon is typically thought of as a warming spice during the cooler months of the year, good for seasonal illness, and known for making food taste more exciting and even festive.
Fun Facts:
Cinnamon is:
* A spice with a history of being extremely expensive (at one point, more valuable
than gold, or so they say), sought after, and at times only available to the most
elite. Today cinnamon has become more common but the more sought after type,
Ceylon cinnamon, still comes with a
larger price tag than the usual store-bought kind (cassia).
* A spice whose aroma is associated with the holiday and winter even though its
natural home comes from warmer regions.
* A spice used to preserve food.
* A spice associated with sweetness though is not sweet at all. It simply enhances
sweet foods when added.
* A spice mentioned several times in the Bible.
* A spice that can be considered deadly if overused and overdosed.
References
Apelian, N., & Davis, C. (2019). The Lost Book of Herbal Remedies: The Healing Power of Plant Medicine.
Culpeper, N., & Foster, S. (2019). Culpeper's complete herbal. Illustrated & annotated edition. New York, Sterling Publishing Company.
Hoffman, D. (1987). The Herbal Handbook: A User's Guide to Medical Herbalism.
Holmes P. Aromatica: a clinical guide to essential oil therapeutics – Vol. I. Singing Dragon, London, 2016.
Holmes P. Clary sage. The International Journal of Aromatherapy, 1993; 5(1): 15-17.
The Herbal Academy Herbarium and Materia Medica. Copyright: The Herbal Academy.
Tisserand R, Balacs T. Essential oil safety. Churchill Livingstone, Edinburgh, 1995.
McIntyre, Anne. (1996). Flower Power. New York, NY: Henry Holt and Company, Inc.
McIntyre, A. (2019). The Complete Herbal Tutor: The Definitive Guide to the Principles and Practices of Herbal Medicine.
Wood, M. (2008). The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants.
Safety
Cinnamon should only be used topically when heavily diluted with carrier oils as it may provoke allergic or sensitization reactions of the skin or mucous membranes. Avoid larger doses in food during pregnancy and while nursing.
Medicinally cinnamon is not recommended for those who are pregnant or nursing, and not recommended for children.
Dose