Common Names: Cinnamon, Cassia Bark, Sweet cinnamon
The Botanical Name of Cinnamon is Cinnamomum zeylanicum, C. cassia.
Cinnamon is a spice that is commonly used in cooking and baking, and it is obtained from the bark of trees in the Cinnamomum family. The botanical name for cinnamon is Cinnamomum zeylanicum, which is sometimes referred to as "true cinnamon." This species of cinnamon is native to Sri Lanka and India, and it is the most commonly used type of cinnamon in the world.
There are several other species of cinnamon that are also used as spices, including Cinnamomum cassia and Cinnamomum aromaticum. These species are native to China and Indonesia, respectively, and they are often referred to as "cassia" or "Chinese cinnamon." Cassia is less expensive than true cinnamon and it has a stronger flavor, which is why it is often used as a substitute for true cinnamon in some products.
Cinnamon has been used as a spice for thousands of years and it has a long history of medicinal use. It is high in antioxidants and it has been shown to have anti-inflammatory and antimicrobial properties. It is also believed to have a number of potential health benefits, including improving insulin sensitivity, reducing the risk of heart disease, and helping to regulate blood sugar levels.
Botanical description of cinnamon plant
Cinnamon is a tropical evergreen tree that belongs to the family Lauraceae. It is native to Sri Lanka and other countries in South Asia, and it is also grown in other parts of the world, including Central America, South America, and the Caribbean. The tree can grow up to 20 meters (66 feet) tall, and it has leathery, oblong leaves that are about 15-30 cm (6-12 inches) long. The bark of the tree is thin and smooth, and it is harvested by peeling off the outer layer to reveal the inner bark, which is dried and rolled into cinnamon sticks. The tree also produces small, white, fragrant flowers, and small, purple berries. The cinnamon plant is propagated from root cuttings or by air layering.
Scientific/botanical classification of cinnamon.
The scientific classification of cinnamon is as follows:
Kingdom: Plantae
Subkingdom: Tracheobionta
Superdivision: Spermatophyta
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Rosidae
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
The scientific classification of cinnamon starts with the Kingdom, which is the largest, most inclusive group in the classification of living organisms. Cinnamon belongs to the Plantae kingdom, which includes all plants.
The next level of classification is the Subkingdom, which is a group within the Kingdom that contains organisms that share certain characteristics. Cinnamon belongs to the Tracheobionta subkingdom, which includes plants that have vascular tissue (tissue that transports water and nutrients throughout the plant).
The Superdivision is the next level of classification and is a group within the Subkingdom that contains organisms that share certain characteristics. Cinnamon belongs to the Spermatophyta superdivision, which includes plants that produce seeds.
The Division is a group within the Superdivision that contains organisms that share certain characteristics. Cinnamon belongs to the Magnoliophyta division, which includes flowering plants.
The Class is a group within the Division that contains organisms that share certain characteristics. Cinnamon belongs to the Magnoliopsida class, which includes dicotyledonous plants, or plants that have two seed leaves.
The Subclass is a group within the Class that contains organisms that share certain characteristics. Cinnamon belongs to the Rosidae subclass, which includes plants that have a ring of vascular tissue in the stem and have seeds with two or more cotyledons (seed leaves).
The Order is a group within the Subclass that contains organisms that share certain characteristics. Cinnamon belongs to the Laurales order, which includes plants that have simple, alternate leaves and flowers with a single pistil (female reproductive structure).
The Family is a group within the Order that contains organisms that share certain characteristics. Cinnamon belongs to the Lauraceae family, which includes plants that have aromatic leaves and seeds that are contained in a berry or drupe (a fleshy fruit with a single seed).
The Genus is a group within the Family that contains organisms that share certain characteristics. Cinnamon belongs to the Cinnamomum genus, which includes trees and shrubs that produce aromatic bark and leaves.
Medicinal Uses: Aromatherapy, Athletes Foot/Ringworm, Ayurvedic, Candida/yeast, Christmas, Colds, Culinary/Kitchen, Diabetes, Digestion, Flu, Herbal Teas, IBS, Insect Repellent, Longevity Tonics, Nausea, Thanksgiving Harvest
Properties: Analgesic, Antibacterial, Antifungal, Antioxidant, Antispasmodic, AntiViral, Aphrodisiac, Aromatic, Astringent, Astringent, Digestive, Energize, Hypotensive, Insect repellents, Mood, Vermifuge
Parts Used: Dried bark, Essential oil
Constituents: volatile oil, eugenol, tannins, resin, mucilage, trace coumarin and complex sugars
Habitat: Cinnamon is native to India. Cultivated in Indonesia, Africa and South America.
Side Effects: Cassia cinnamon contains coumarin, Cinnamomum zeylanicum, sweet cinnamon only has trace amounts. Taking large amounts of cassia cinnamon over time might worsen bleeding in some people. Cassia oil is very irritating to the skin and should be handled with care.
How to Prepare herb from cinnamon
The herbal cinnamon tincture can be prepared by combining ten and a half tbsp. of powdered cinnamon with about one and one fourth of a cup of vodka. Once the cinnamon powder has been added to the vodka, sufficient water can be added to the combination to turn the tincture into a 50% solution of alcohol. The mixture must then be kept inside a bottle and left alone for two weeks, the bottle can be shaken on a regular basis while it is settling, usually once in the morning and once again in the evening to ensure proper mixing of the herbal powder into the alcohol.ria and fevers.
Important uses of cinnamon.
Commonly used in cooking, but it also has a number of potential health benefits. Here are some important uses of cinnamon:
- Aids in digestion and reduces bloating: Cinnamon is thought to stimulate the production of gastric juices and enzymes, which can aid in digestion and reduce bloating.
- Reduces inflammation: Cinnamon has anti-inflammatory properties, which may help reduce inflammation in the body. This can be beneficial for a variety of conditions, including arthritis, asthma, and heart disease.
- May lower blood sugar levels: Some research suggests that cinnamon may help lower blood sugar levels in people with diabetes, although more research is needed.
- May have anticancer properties: Some preliminary studies have suggested that cinnamon may have anticancer properties, but more research is needed to confirm this.
- May improve brain function: Cinnamon may improve brain function by increasing blood flow to the brain and reducing inflammation.
- May reduce the risk of heart disease: Cinnamon may help lower cholesterol levels and reduce the risk of heart disease.
- May have anti-diabetic effects: As mentioned earlier, cinnamon may help lower blood sugar levels, which can be beneficial for people with diabetes.
- May lower cholesterol levels: Cinnamon has been shown to lower cholesterol levels in some studies, although more research is needed to confirm this.
- May improve oral health: Cinnamon has been shown to have antimicrobial properties, which may help improve oral health by reducing the growth of harmful bacteria in the mouth.
- May have antibacterial effects: Cinnamon has been shown to have antibacterial properties, which may help reduce the risk of infections.
- May help reduce menstrual cramps: Some research suggests that cinnamon may help reduce the severity of menstrual cramps.
- May reduce the severity of asthma: Cinnamon has anti-inflammatory properties, which may help reduce the severity of asthma symptoms.
- May improve skin health: Cinnamon may help improve skin health by reducing inflammation and acting as an antioxidant.
- May help reduce the severity of arthritis: Cinnamon's anti-inflammatory properties may help reduce the severity of arthritis symptoms.
- May help reduce the risk of neurodegenerative diseases: Cinnamon may help reduce the risk of neurodegenerative diseases, such as Alzheimer's disease, by reducing inflammation and improving brain function.
- May improve sleep quality: Cinnamon may help improve sleep quality by reducing inflammation and acting as an antioxidant.
- May reduce the risk of colon cancer: Some research suggests that cinnamon may help reduce the risk of colon cancer, although more research is needed to confirm this.
- May improve bone health: Cinnamon may help improve bone health by reducing inflammation and increasing calcium absorption.
- May help reduce the severity of HIV-associated wasting: Cinnamon may help reduce the severity of HIV-associated wasting, a condition that occurs in some people with HIV.
- May help reduce the severity of symptoms in people with depression and anxiety disorders: Cinnamon may help reduce the severity of symptoms in people with depression and anxiety disorders by reducing inflammation and acting as an antioxidant.