Cinnamon
Cinnamomum verum
Christmas-time is coming!!
The festive season is upon us; our kitchens should be full of lovely smells, so I thought it might be good to take a look at a common spice which is used frequently in herbal medicine – Cinnamon.
Cinnamon is the inner bark of the cinnamon tree, a genus with several different species. Most of our cinnamon comes from either Sri Lanka or Indonesia – the Indonesian variety is often Cinnamomum cassia rather than Cinnamomum verum, which is a finer grade of spice. The Cassia variety contains higher levels of coumarins, which can be slightly toxic in high doses, but as this is a spice to be used sparingly, both medicinally and in a culinary sense, toxicity is unlikely.
We're probably all familiar with cinnamon in buns, cakes and biscuits, apple pies, etc, but it has some important medicinal actions which are well-supported by modern research.
It has been shown to help lower blood glucose in people with both types of diabetes (Science Daily August 24 2010) and also to reduce blood levels of fats and 'bad' cholesterol (Diabetes Care, Vol 26:3215). The essential oil is strongly anti-microbial and can help preserve food against spoilage (Int. Journ. Food Microbiology 2006, 107:2 pp 180-185) – no wonder it has been so prized for so long!
In a herbalist's dispensary, cinnamon is used as a gently warming digestive aid, reducing symptoms such as indigestion with the added benefit of regulating blood sugar and fats. I also use it in creams for arthritis and rheumatism, to gently warm and help diffuse other active ingredients.
As with all herbal medicines, seek expert advice before taking medicinal doses of cinnamon, especially if you are taking conventional medication or if you are pregnant.
Now, where's that cinnamon toast………?
Click here to try Amber's dairy-, sugar- and gluten-free cookies for a great recipe using cinnamon.
