Ceylon Cinnamon - Whole - Cinnamomum verum - Cortex cinnamomi ceylanici

Ceylon Cinnamon - Whole - Cinnamomum verum - Cortex cinnamomi ceylanici

From a health perspective, it is considered a safer alternative because it contains only a minimal amount of coumarin, which can burden the liver if used excessively. In traditional and modern phytotherapy, it is used as an antioxidant, antibacterial agent, digestive tonic or a means to regulate blood sugar.

Culinary use:

• Flavouring sweet and savoury dishes (cakes, porridges, sauces, compotes),

• Flavouring teas, hot drinks, mulled wine,

• As part of oriental spices (e.g. garam masala),

• Suitable for homemade liqueurs and tinctures,

Medicinal effects and therapeutic use:

• Supports digestion, relieves bloating and cramps,

• Helps regulate glucose levels in the blood (suitable for insulin resistance and type 2 diabetes),

• Anti-inflammatory and antibacterial properties,

• Warms the body – suitable for colds, flu, chills,

• Acts as an antioxidant – protects cells from oxidative stress,

• Traditionally used to support the menstrual cycle and relieve pain,

Further uses:

• As part of herbal blends and teas (e.g. Ayurvedic blends),

• Use in cosmetics (oils, masks, aromatherapy),

• Production of homemade cleaning products thanks to antibacterial effects,

Country of origin :

• Indonesia

For recipes, how to use herbs, how to make herbal tea, tincture ointment and more read our article here:

https://www.emerosa.com/a/herbal-remedies-or-how-and-what-to-use-dried-herbs-for-1