$1.73 per Ounce
History: Cinnamon is known for its well known smell and its use in sweet culinary treats. Cinnamon comes from the inner bark of a tree native to Sri Lanka, Vietnam, China, and Indonesia and was traded , anciently, along the Silk Road between Europe, the Middle East, and China. At that time, cinnamon was very costly and only the wealthy could afford to have the luxury of burying the spice. However, European exploration and expansion made Cinnamon more available and affordable. Although Cinnamon was mainly used as a food seasoning, it was also used medicinally. Cinnamon has been used to treat many issues including GI upset, menstrual problems, and dysmenorrhea disorders of microcirculation. The essential oil derived from Cinnamon has been used against various microorganisms and fungi.
ModernUses: The Commission E approved the internal use of cinnamon for loss of appetite, dyspeptic complaints such as mild, spastic condition of the gastrointestinal tract, bloating, and flatulence. The German Standard License for cinnamon bark tea infusion lists it for complaints such as a feeling of distension, flatulence, and mild cramp-like gastrointestinal disorders due to reduced production of gastric juice (Braun et al., 1997). In France, cinnamon bark is traditionally used to treat symptoms of digestive disorders, functional asthenias, and also to facilitate weight gain
Active Ingredients: cinnamaldehyde, eugenol, trans-cinnamic acid, hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol, limonene, alpha-terpineol, tannins, mucilage, oligomeric procyanidins, and trace amounts of coumarin.
Actions: Carminative, astringent, aromatic, stimulant, anti inflammatory