Latin Name: Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Chinese cinnamon)
Herb Class/Action: Cinnamon is classified as a carminative, circulatory stimulant, and antimicrobial herb.
Parts of Plant Used: The inner bark of the Cinnamon tree is used for culinary and medicinal purposes.
Flavors: Cinnamon has a warm, sweet, and aromatic flavor with hints of spice and sweetness.
Energetics: Cinnamon is energetically warming and invigorating.
Medicinal Properties:
- Digestive Support: Cinnamon is prized for its carminative properties, which help alleviate symptoms of indigestion, bloating, gas, and stomach cramps. It stimulates digestive enzymes, promotes the movement of food through the gastrointestinal tract, and reduces intestinal spasms. Cinnamon is used to soothe upset stomachs, improve appetite, and support overall digestive health.
- Blood Sugar Regulation: Cinnamon has been studied for its potential to improve insulin sensitivity and regulate blood sugar levels. It contains bioactive compounds such as cinnamaldehyde and polyphenols that enhance insulin signaling, lower blood glucose levels, and improve glycemic control. Cinnamon is used to support individuals with diabetes or metabolic disorders by reducing insulin resistance and stabilizing blood sugar fluctuations.
- Antimicrobial Effects: Cinnamon possesses broad-spectrum antimicrobial properties due to its high content of essential oils, including cinnamaldehyde and eugenol. It inhibits the growth of bacteria, fungi, and viruses, making it useful for preventing and treating infections. Cinnamon is used to purify the air, disinfect surfaces, and support immune function against pathogens.
In the Garden: Cinnamon is obtained from the inner bark of several species of the Cinnamon tree, including Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Chinese cinnamon). These evergreen trees are native to Southeast Asia but cultivated in many tropical regions for their aromatic bark. Cinnamon trees prefer humid, tropical climates with well-drained soil and partial shade. They have glossy, leathery leaves and produce small, inconspicuous flowers followed by clusters of berry-like fruits. The bark is harvested by carefully peeling away the outer bark to reveal the fragrant inner bark, which is dried and processed into cinnamon sticks or ground into powder.
Culinary Uses: Cinnamon is a versatile spice used in a wide range of culinary applications to add flavor and aroma to dishes. It is commonly used in baking, desserts, beverages, and savory dishes. Cinnamon is added to cakes, cookies, pies, pastries, puddings, and oatmeal for its warm and sweet flavor. It is also used to flavor beverages such as coffee, tea, hot chocolate, mulled cider, and alcoholic drinks. Cinnamon is a key ingredient in many spice blends, including curry powders, garam masala, and pumpkin spice.
Precautions: Cinnamon is generally safe for most individuals when used in culinary amounts. However, excessive consumption of cinnamon or cinnamon supplements may cause gastrointestinal irritation or allergic reactions in sensitive individuals. Cinnamon contains coumarin, a naturally occurring compound that may be toxic in high doses and may interact with certain medications or increase the risk of bleeding disorders. Individuals with allergies to plants in the Lauraceae family, such as bay leaves and camphor, may experience allergic reactions to cinnamon. Pregnant or breastfeeding women and individuals with pre-existing medical conditions should consult a healthcare professional before using cinnamon medicinally.
