English Name :- CINNAMOMBARK
Botanical Name :- Cinnamomum zeylanicum
Family :- LAURACEAE
Parts - Used:- Stem Bark
Habit :- A small sized evergreen tree, but longer than Tamalapatra tree, bark is also more aromatic.
Taste :- Pungent sweet
Chemical Constituents :- Bark Contains:- Essential oil, Cinnamonoil, Eugenol, Volatile oil, Cinnamaldehyde, Camphor, Cinnzeylamine, Tannin and Gum
Bark Gastroenterological Complaints, Flue, Indigestion, Mouth washes,Leafoil: Antifungal, Antimicrob, Clears throat, useful in cough, Heart disease, Eczema,Piles and worms, Essential oil: Inhibitory effect on pathogenic and non pathogenic fuugi.
- Since it is delicate in flavor it is used in dessert dishes.
- It is widely used in cakes, baked recipe, milk and rice puddings, chocolate dishes andfruit desserts especially apples and pears.
- It forms a part of Garam masala and used in Indian curries.
- It helps reduce blood sugar and cholesterol level as much as by 20%.
- It is used to treat nausea, flatulence and diarrhea.
- Chewing and swallowing a small pinch of this powdered herb helps treat cough.
- This herb is helpful to people having cold feet and hands at night.
- Its spice is significant in treating loss of appetite and indigestion.
- It helps in relieving vomiting and stops medicationresistance yeast infections.
- It reduces the proliferation of leukemia and lymphoma cancer cells.
- It has an anti clotting effect on blood.
- Smelling cinnamon boost cognitive function and memory.
- People suffering from arthritis should be given half a tea spoon of this herb mixed with a spoonful of honey and they become capable of walking without pain within one month.
A word of caution
Breast feeding mothers should not consume this herb.Its spice may cause unwanted effects in sensitive individuals. It may prove to be toxic if taken in large doses.