Cinnamon
Image: Ronith Urs (cc-by)
NameCinnamon
Scientific NameCinnamomum verum
Common NamesCinnamon, Ceylon Cinnamon, True Cinnamon
Plant FamilyLauraceae
Natural HabitatNative to the tropical rainforests of Sri Lanka and southern India, thriving in warm, humid environments with well-drained soil. It is widely cultivated in many tropical regions.
Parts Usedbark,leaf,fruit
Medicinal Actionsantioxidant,anti-inflammatory,antimicrobial,carminative
Traditional UsesTraditionally employed for digestive complaints, colds, and flu due to its warming properties. It is also used to support healthy blood sugar levels and improve circulation.
Active ConstituentsCinnamaldehyde, Eugenol, Cinnamic acid
Preparation Methodsinfusion,decoction,powder,essential_oil
Contraindications & WarningsHigh doses, especially of Cassia cinnamon, can be hepatotoxic due to coumarin content. May interact with anticoagulant and antidiabetic medications. Generally advised against in large amounts during pregnancy.
Cultivation NotesPrefers tropical climates with high humidity and consistent moisture. Requires well-drained, fertile soil and partial to full sun. Can be propagated from seeds or cuttings.
Raritycommon
Description
A small to medium-sized evergreen tree, typically growing 10-15 meters tall. It features distinctive ovate-lanceolate leaves with three prominent parallel veins from the base, small yellowish-white flowers, and dark purple berries.
