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Cinnamomum spp.

Parts used medicinally: Inner Bark

A botanical with a range of uses. Cinnamon is commonly used by herbalists to assist in blood sugar control. It is also a natural antiseptic, and so is useful for infections. Cinnamon is also an excellent carminative, which means it can aid indigestion and bloating.

Originating from warm climates where it is prized for its aromatic use in cooking, cinnamon has become synonymous in wintertime with cosy, delicious, festive treats. From tagines to chai, buns to French toast, this is a spice with a truly international influence. 


  • In medieval times, doctors used cinnamon to treat ailments such as coughs, sore throat and arthritis. 
  • Cinnamon is one of the oldest spices known, first recorded in China in 2700BC and Egypt in 1600BC. 


  • Cinnamon tastes warming and invigorating and traditionally cinnamon powder has been consumed to support digestion. 
  • The bark quills are added to savoury dishes in Asian and African cookery and to desserts and drinks in Europe. Essential oils in the leaves, bark stems and roots are used to flavour food and scent perfumes. 
  • To show his remorse for killing his wife, Roman Emperor Nero ordered that a year's supply of cinnamon be burned at her funeral. At the time it was considered more valuable than silver. 
  • A key ingredient of chai, mix with ginger and cardamom for a heartwarming drink. 

If you are pregnant/breastfeeding or on drug medication, be sure to consult with a professional before trying these remedies.

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