Cinnamon

Cinnamon

In medicine Cinnamon acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods...

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Cinnamomum verum, native to Sri Lanka, is considered the "true cinnamon" of the world. Cinnamon sticks from this species are often referred to as ceylon or "soft" cinnamon sticks, and have different physical characteristics, as well as a milder, sweeter flavor than common cinnamon.

Cinnamon Cassia Branch

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Cinnamon has long been treasured for its exquisite flavor and aroma, and Cinnamon Extract helps maintain healthy blood sugar levels already within the normal range.

Clinical studies using Cinnamon show positive effects promoting healthy glucose metabolism.

Cinnamon Bark has been historically used as a digestive aid and to promote other health benefits.

Recent studies indicate that Cinnamon may also help support healthy serum lipid levels.

In addition, Cinnamon contains potent antioxidants that help to support cardiovascular function.

Cinnamon Live Herbs

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Zeylanicum cinnamon is sometimes called 'true cinnamon', this species originates from Sri Lanka and contains considerably higher levels of key essential oils than are present in Chinese Cinnamon (AKA Cassia).

This premium organic spice shares similar clinical properties as Cassia, without the safety concerns, because it is naturally much lower in coumarins. Essential Oils in Cinnamon Species. Cinnamaldehyde is a constituent that has been studied in both plant species, but is higher in the true cinnamon.

A 2006 study implied that it may be the cinnamaldehyde that is responsible for the activity of Cinnamon.

Both cinnamaldehyde and eugenol are responsible for cinnamon's potent antioxidant abilities.

Eugenol is the same constituent found in cloves that accounts for it having the highest Oxygen Radical Absorbance Capacity (ORAC) of all food-borne substances.

Therefore, true cinnamon is a superior antioxidant by this assumption.

Recently, the Federal Institute for Risk Assessment (BfR) in Germany declared that they are assessing the potential health risk for consumers from coumarin in cassia-containing foods and aspire to establish a Tolerable Daily Intake (TDI).

However, true cinnamon naturally has 10 times less coumarin than cassia, regardless of whether it is water-extracted or taken in whole form.

Cinnamon has been shown by scientific research to support blood sugar levels already within the normal range by enhancing normal glucose uptake and sugar metabolism.

Traditionally used in Asian countries for improving and supporting digestion. Contains flavinoids, which are potent antioxidants for cellular and tissue protection.

One of the oldest remedies used in traditional Chinese herbalism for digestive support, recent studies have shown cinnamon (Cinnamomum aromaticum) may support healthy blood sugar levels, when used as part of your diet, by activating insulin and glucose transport and improving glucose metabolism.

Cinnamon Illustration

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Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses.

For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries.

In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine.

Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces.

Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma.

Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the 'true' part was just advertising copy for the Dutch East India Company's 17th century monopoly.

Cinnamon is also derived from the Cinnamomum loureirii tree native to Indonesia and the Cinnamomum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree.

Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe.

So don't let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium.

Neither Grieve, King nor Felter distinguish the cinnamon varieties medicinally – Grieve simply asserting that they all act alike, and King's covers all varieties in one listing, as 'The barks of numerous species of Cinnamomum.'

Medicinally, they all act the same, although there are subtle taste differences.

Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent.

Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes.

Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks.

Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine.

Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily. 

Cinnamon Tree in Indonesia

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The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cinnamon 'For loss of appetite, dyspeptic complaints such as mild, spastic condition of the gastrointestinal tract, bloating, flatulence.'

'Side Effects: Frequently, allergic reactions of skin and mucosa.'

'Daily Dosage: 2 - 4 g of bark; 0.05 - 0.2 g of essential oil; equivalent preparations.

Mode of Administration: Cut or ground bark for teas, essential oil, as well as other galenical preparations for internal use.

Actions: Antibacterial; Fungistatic; Promotes motility.'

Cinnamon is also a powerful hemostat and can be of great use in some female complaints. 

Cinnamon Leaves Growing

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Functions: Disperse wind Relieve exterior symptoms Harmonize nutritive and protective qi

Indication: Wind-cold with weak constitutions, chills, fever, headache, vomiting, flushing up, stiff neck, body aches, sweating, and a floating/deficient pulse.

A rich yellow oil spicy, woody holiday fruity fragrance Steam distilled from the leaves of a tropical evergreen tree with small fragrant flowers and spicy scented leaves, the trees can grow to 45 ft. in height.

Cinnamon essential oil is said to have antispasmodic, antibacterial, antifungal and anti-infectious properties.

Too much cinnamon essential oil can be a skin irritant and over use can be toxic.

Blends well with spearmint, clove, ylang-ylang, lavender, bay, benzoin, fir, and citrus oils.

Cinnamon Tree in Indonesia

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Supports Blood Sugar Levels within Normal Ranges.

Rich Source of Antioxidants that Quench Free-Radicals.

Supports Digestion and the Feeling of Fullness within the Stomach.

Warming Digestive Aid.

Helpful to Support Normal Sugar Cravings.

Improves Insulin Sensitivity.

Cinnamon Sticks

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One of the oldest known spices, cinnamon?s scope in cuisine is matched by its widespread use in traditional healing practices.

As one of the world's richest sources of cinnamon polymeric polyphenols, including trimeric and tetrameric A-type polymers, Cinnamon delivers superior nutritional support for maintaining healthy blood sugar levels in those individuals already within normal ranges.

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