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CINNAMOMBARK

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

USAGES

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.
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