Cinnamon

Cinnamon
Cinnamomum zeylanicum
Family Lauraceae

  • Habitat: Native of Ceylon,but cultivated in other Eastern countries.
  • Description: In pale-brown, thin quills, several rolled together in one another. Quills usually 3/8 to 5/8 inch in width, but not exceeding 1/16 inch in thickness.
  • Taste: sweet, pungent and aromatic.
  • Odour: Characteristic.
  • Varieties: Saigon Cinnamon, derived from Cinnamomum laureirii is official in the U.S.P. It appears in thin greyish brown quills, warty. It is sweeter and stronger than Ceylon Cinnamon...
    Cinnamon Leaf Oil is distilled in Ceylon and imported into [Great Britain], but is not official. It serves as a cheaper variety of oil, but contains less cinnamic aldehyde than that from the bark. Oil in Cinnamon in the United States is distilled from Cinnamomum cassia and is known in Great Britain as Oil of Cassia.
  • Parts Used: Bark and the oil distilled from the bark and leaves.
  • Medicinal Uses: Aromatic, astringent, stimulant, carminative. A fragrant cordial especially useful for weakness of the stomach and diarrhoea. Checks nausea and vomiting. Generally combined with other remedies.
  • Domestic Use: Cinnamon is used as a flavouring agent.
  • Cinnamon was valued in the East as a spice for use in the temples where burnt offerings were made, in order to counteract the objectionable smell that resulted.
  • Biblical References: Exodus xxx, 23; Song of Solomon LV, 14; Proverbs VII, 17; Ecclesiasticus XXIV15; Revelation XVII, 13.

    -p. 83, Potter's New Cyclopaedia of Botanical Drugs and Preparations by R.C. Wren, F.L.S. (December 1973)

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