Cinnamon bark


aka Ceylon Cinnamon

Latin Name Cinnamomum zeylandicum, verum spp.
Family Lauraceae

(Laurel Family)

Country of Origin Southeast Asia, Sri Lanka,


Volatility Middle note
Extraction steam distilled from inner bark
Colour clear
Aroma sweet, spicy, warming, pungent,
Caution Hot stimulating, maybe irritating to skin.

Do not use during pregnancy and nursing. Do not use with hot conditions, heartburn.   Do not use on children under the age of five.

Primary Uses Digestion: diarrhea, infection, parasites, fatigue, nausea, gastroenteritis, 

Immune: colds, flu, viral infections, sinusitis, exhaustion, debility, aches, pain, rheumatism, neuralgia,

Cardiovascular: hot stimulant, circulatory stimulant, cold limbs,

Properties Astringent, aerial antiseptic, aphrodisiac, anti-inflammatory, strong anti-infective, antibacterial, antifungal, antiviral, anti-parasitic, immune stimulant, stomachic, hypoglycemic, anticoagulant, tonic, antidepressant, hot, stimulating/relaxing

Cinnamon sticks



Cinnamon is one of the five noble spices along with nutmeg, black peppercorns, clove and ginger.


The use of cinnamon as food and medicine dates back thousands of years.


Cinnamon is a different variety than its Chinese relative Cassia aka Chinese Cinnamon, ‘Cinnamomum aromaticum’ L., which is hotter, sweeter, stronger and cheaper.


The Chinese cinnamon is from the harder outer bark and has coumarins in it which should not be consumed in large quantities. It is used to adulterate Ceylon Cinnamon, so it is important to understand what species you are buying.



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