Botanical Name: Cinnamomum verum
Family Name: Lauraceae
Cinnamon, also called Ceylon cinnamon, is a bushy evergreen tree of the laurel family and the spice is derived from its bark. Cinnamon is native to Sri Lanka, India, Myanmar and is also cultivated in South America and the West Indies. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour.
Cinnamon is used to flavor a variety of foods, from confections to curries to beverages, and is popular in bakery goods in many places. Essential oil is distilled from the bark fragments for use in food, baked goods, soft drinks, liqueur, perfume and medicines. Cinnamon extract has been used to alleviate gastrointestinal problems in both Eastern and Western medicine for years. It has been described as a carminative, renowned for its digestive, anti-microbial and anti-inflammatory properties.
In traditional Ayurvedic medicine, cinnamon bark oil is used for treating flatulence and digestive imbalance. It is believed that the warmth of cinnamon supports the circulatory system by increasing blood flow and improving blood oxygen levels to help fight off illness. Adding a cinnamon stick to your cup of tea will offer an extra burst of delicious flavor and help to alleviate digestive symptoms. Cinnamon is also a great choice when making elderberry syrup.
All of our loose leaf herbs are Certified Organic. Please come stop by the shop and enjoy our Apothecary in person if you live in, or are visiting Colorado!