Cinnamon

Cinnamon (Cinnamomum Zeylanicum)
Ceylon Cinnamon (Cinnamomum Zeylanicum Blume)

Also Known as

Pharm Cortex Cinnamoni Arabic Qurfa Assami Dalchini Bengali Dalchini English Sri Lanka Cinnamon Farsi Dar chini Hindi Darchini, Nagkesar (buds) Kannada Lavangapatta Malayalam Erikkoloam Marathi Darachini Oriya Dalochini Sanskrit Durusita Tamil Lavangapattai Telugu Dachina Chekka

Plant Family

Lauraceae (laurel family).

Origin/ Where Found

Cinnamon is the bark of Cinnamomum zeylanicum that has origins in, as the name suggests, Ceylon (now Sri Lanka), southeast of India. Related cinnamon species are found in Indonesia, Vietnam and China. Cinnamon trees grow in a number of tropical areas, including parts of India, China, Madagascar, Brazil, and the Caribbean.

Cinnamon is also popular in Near and Middle East, the Arab peninsula and Northern Africa: from Morocco to Ethiopia.

Parts Used and Where Grown:

Most people are familiar with the sweet but pungent taste of the oil, powder, or sticks of bark from the cinnamon tree.

Indications

Fever, stomach ulcers, indigestion, nausea, diarrhea, colds, blood sugar in diabetics, tooth decay, gum disease, urinary tract infections, vaginal yeast infections, menorrhagia (heavy menstruation), uterine and gastrointestinal hemorrhage and for nose bleeds.

Etymology

Dal chini, Hindi for "Chinese wood", originally referred to Chinese cinnamon (cassia), which was traded in Northern India before Sri Lankan cinnamon became known.

English cinnamon or German Zimt both derive from Latin cinnamomum, which was is derived from the Greek kinnámoomon. The origin of the word is mostly supposed Semitic, (Hebrew quinamom) which in turned could be derived from Malaysian language (kayu manis "sweet wood") in Malay and Indonesian. The Dutch, French, Italian and Spanish names essentially relate to Latin canella "small tube, pipe" (also source of English cannula) and refer to the form of cinnamon quills.

Sensoric Quality

Strongly aromatic, sweet, pleasant, warm and but faintly bitter. Ceylon cinnamon is buff-colored and mildly sweet in flavour;

Dal chini, cassia cinnamon, is dark, reddish brown in color and has a more pungent but slightly bittersweet flavor. Cinnamon is widely used in sweet dishes, but also makes an intriguing addition to savory dishes such as stews and curries.

Part Used

Cinnamon is the inner bark of a tropical evergreen tree and is harvested during the rainy season when it's more pliable. When dried, it curls into long quills, which are either cut into lengths and sold as sticks. Cinnamon leaves may serve as a substitute for Indian bay leaves. Oil of cinnamon comes from the pods of the cinnamon tree and is used as a flavoring agent as well as medicine.

Description

Cinnamon has been used over thousands of years as both a spice and medicine.

Modern science is now confirming its value for preventing infection and indigestion and has discovered a couple of new therapeutic uses for the herb - one can find several toothpastes making use of its antiseptic property that helps kill bacteria that cause tooth decay and gum disease.

Cinnamon also kills many disease-causing fungi and viruses.

Cinnamon has a soothing effect on the stomach and prevent ulcers when used in foods. It also helps diabetics metabolize sugar - Cinnamon reduces the amount of insulin necessary for glucose metabolism. One-eighth of a teaspoon of cinnamon triples insulin efficiency. 1/8 to 1/4 teaspoon of ground cinnamon included in meals may help control blood sugar levels.

Powdered cinnamon is contained in several spice mixtures, like North Indian garam masala and curry powder.

Cinnamon buds are the unripe fruits harvested shortly after the blossom, less aromatic than the bark.

History

Ancient Chinese herbals have mentioned Cinnamon as early as 2700 BC, while Cinnamon was an ingredient in ancient Egyptian embalming mixtures. Moses is also known to have used it in holy anointing oil.

Active Constituents

The essential oil (max. 4%) is dominated by the two phenylpropanoids cinnamaldehyde (3-phenyl-acrolein, 65 to 75%) and eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%). These terpenoids in the essential oil are believed to account for cinnamon's medicinal properties. The oil vapors are extremely potent antifungal compounds.

Other phenylpropanoids (safrol, cinnamic acid esters), mono- and sesquiterpenes, although occurring only in traces, do significantly influence the taste of cinnamon. The slime content of the bark is rather low (3%).

System Affected

Digestive system

Usage

In culinary uses, Cinnamon pieces are fried in hot oil until they unroll and release the fragrance; then, temperature is quenched by adding other components like tomatoes, onions or yoghurt. If powdered cinnamon is used, it should be added shortly before serving, as it becomes slightly bitter after some time of cooking.

In Ayurvedic formulas, cinnamon is used to help absorb other herbs in the body.

Dosage

Medical research has shown that one-eighth of a teaspoon of cinnamon triples insulin efficiency. For people with diabetes, 1/8 to 1/4 teaspoon of ground cinnamon (used as seasoning in foods) per meal may help control blood sugar levels.

Decoction

A tea can be prepared from the powdered herb by boiling 1/2 teaspoon of cinnamon powder for ten to fifteen minutes, cooling, and then drinking. Cinnamon tincture in the amount of 2-3 ml three times each day can also be used. 1/2 - 1 cup 1 - 2 times daily.

Side Effects

Chronic use may cause inflammation in the mouth.

Allergic Reactions

Allergic reactions of skin and mucosa. Culinary powdered cinnamon could produce allergic reactions. Cinnamon oil may cause redness and burning on the skin. Taken internally, it can cause nausea, vomiting and possibly even kidney damage. Don't ingest cinnamon oil except under medical supervision.

Contraindications

Do not take Cinnamon if you are pregnant or have allergies to the substance.