cinnamon Site


(Cinnamomum Zelandicum)

Cinnamon originally came from the Spice Islands of Sri-Lanka, but is now cultivated throughout the tropics. It was imported to Egypt as early as 2000 BC and was once so highly prizes that it was considered suitable as a gift fit for royalty. Cinnamon is made by drying the inner layer of bark of young trees that can grow up to ten metres tall when mature.

The main constituent of Cinnamon is an essential oil containing cinnamaldehyde, forming cinnamic acid, eugenol, methyleugenol, phellandrene and cinnamyl acetate. Cinnamaledehyde has been found to have sedative, anti fungal and antibacterial actions and can reduce fever. The essential oil in its whole form also has anti-viral properties, acts as a vermifuge and stimulates the digestive and circulatory systems. Cinnamon also contains coumarins and condensed tannins and these contribute to the anti-spasmodic and carminative actions as well as relieving the stomach cramps caused by diarrhoea.

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