CINNAMON Latin Name : Cinnamomum Zeylanicum
The new discovery for western complementary medicine for diabetic care, this herb has been used both as medicine and a spice for thousands of years in the East. .
PropertiesThe bark is bitter, sweet, aromatic, astringent, deodorant, stimulant, expectorant, diuretic, carminative (cures flatulence), protects from infectious diseases and helps drive off fever.
UsesThe leaves are slightly hot and bitter in taste and have a mouth-watering fragrance when cooked or fried. The bark has a pleasing fragrance and warm, sweet, aromatic taste in its natural or cooked state.
Cinnamon is used to cure bronchitis, asthma, diarrhoea, nausea and vomiting, flatulence, fever, headaches, bad breath and toothaches.
Cinnamon oil is useful in anorexia, inflammations, vomiting, and pain in the stomach and toothache.
Ayurvedic uses for Cinnamon :
The leaves are used in the form of powder or decoction which is then added to medicines. They stimulate the peristaltic wave and help in relieving distention of the abdomen or flatulence. They also increase urination, which in a way helps in expelling metabolic waste products or toxins out of the body.
One ayurvedic school has recommended the use of cinnamon in brain tonics for improvisation of memory. Cinnamon is also considered useful for anxiety, depression and mental tension.
Cinnamon is considered a good remedy for irritating cough, common cold, allergic rhinitis, and acute and chronic sinusitis. It helps in relieving a choking sensation and cleans respiratory passages. Cinnamon, along with a few other herbal powders is boiled in water and used for gargling in case of sore throat. An herbal tea is prepared out of these medicines and served hot as a diaphoretic mixture in case of influenza and other unknown origin fevers. It induces sweating and helps in relieving the fever.
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