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BOTANICAL NAME: Cinnamomum zeylanicum
FAMILY NAME: Lauraceae
Cinnamom is a native of Sri Lanka and Tropical Asia. it has been cultivated from ancient times. It appears to have reached Egypt and Europe by the 5th Century BC. This tree ocurs in South India upto and altitude of 500 mts but is more common at lower altitudes, even below 200 mts.
Cinnamom is an evergreen tree which is small and bushy. Dried leaves of cinnamom, along with its dried inner bark are used all over the world as a spice or condiment. It has a pleasant fragrance and a warm, sweet and aromatic taste.
Medicinal uses of cinnamom
carminative, astringent, stimulant, antiseptic, aromatic. It is used as a local stimulant as a powder and infusion, generally combined with other herbs. Cinnamon stops vomiting and nausea, relieves flatulence and diarrhoea and can also be employed to stop haemorrhage of the womb.
An analysis of cinnamom shows it consists of:
- Moisture
- Protien
- Fat
- Fibre
- Carbohydrates
- Ash
- Calcium
- Phosphorus
- Iron
- Sodium
- Potassium
- Thiamine
- Riboflavin
- Niacin
- Vitamin C
- Vitamin A
Calorific value of cinnamom is 355.
Cinnamom leaves are used in the form of decoction. They are stimulant and useful in relieving flatulence and in increasing secretion and discharge of urine. Cinnamom prevents nervous tension, improves complexion and memory. A pinch of cinnamom powder mixed with honey does the trick if taken regularly every night for these purposes.
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