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Cinnamon

Latin name: Cinnamomum verum (Presl.), Cinnamomum zeylanicum (Blume) (Lauraceae)

Sanskrit/Indian name:  Tvak, Dalchini



Cinnamon is used to flavor food in cuisines around the world. It has a host of medicinal benefits as well. The Ceylon variety of Cinnamon, originating in Sri Lanka, is most commonly found in Southeast Asia. It is a potent antibacterial and antifungal agent.   According to the German Commission E, the herb is internally recommended to stimulate appetite in dyspepsia, bloating and flatulence. The bark is used in rheumatism and to alleviate toothache.


Therapeutic constituents:

The aroma and flavor of Ceylon Cinnamon comes from an essential oil extracted from the bark, which contains the compound cinnamaldehyde. The compound is used to alleviate stomach ailments.  The bark oil and extracts exhibit antibacterial, antifungal and antiviral properties.


Key therapeutic benefits:

  • The herb is helpful in treating stomach ailments that result in flatulence and bloating. Ground cinnamon is recommended to stop diarrhea and dysentery.

  • The bark has anti-inflammatory and astringent properties which effectively treat toothache and rheumatoid joint pains.

Used in Koflet lozenge, Rumalaya cream, Chyavanprash

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