Cinnamon (Cinnamomum verum/Cinnamon cassia)

We all know this spice to be a comforting and aromatic addition to our food and of course our chai lattes, but do you know about its extensive use in herbal medicine?

Cinnamon’s medicinal use has a long history dated back to ancient Egypt & China and used in India and Sri Lanka as an Ayurvedic remedy for digestion and respiratory ailments.

The active constituents in the essential oils such cinnamaldehyde, eugenol and linalool are the most studied, with positive outcomes in blood glucose regulation and increasing insulin sensitivity, as well as having antibacterial, antispasmodic, and carminative effects.

Best of all – Its delicious!

Action: Antidiabetic, carminative, spasmolytic, mild astringent, aromatic digestive, antioxidant, antimicrobial.
Indications: Metabolic syndrome X, Diabetes, insulin resistance, flatulent colic, dyspepsia, digestive weakness, nausea, diarrhoea.
Pregnancy / Breastfeeding safe: Safe to be consumed as a spice in food/beverages.

Enjoy in blends:
Dirty Dandy Chai here 

Reference:
Bone, K: The Ultimate Herbal Compendium: Cinnamon (Cinnamomum cassia) 2007, Pg. 25
The Herbal Extract Company Australia – Full Monograph Cinnamon (Cinnamomum verum)
Mediherb.com.au– Herbal Monographs: Cinnamon Quills (Cinnamomum verum sun. C. zeylanicum)