Cinnamomum zeylanicum / Cinnamon / Lauraceae (Laurel family)

Information

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Other Names

Cinnamomun Zeylanicum, True Cinnamom, Ceylon Cinnamom, Kwai, Kaneel, Canela, Canella.

Scent

Cinnamon has a peppery, earthy, spicy, bright yet slightly woody fragrance.

Aromatic Properties

It is believed by some, that burning Cinnamon in incense will induce higher spirituality and aid in healing. The fragrance of Cinnamon makes one feel warm and protected. Some people also believe it can stimulate the passions of a male.

Contents

Cinnamon contains cinnamic aldehyde, essential oils, eugenol, metholeugenol, muscilage, sucrose, starch and tannin.

Synergic Combinations

In a smudge or incense mixtures Cinnamon combines nicely with Ceder, Juniper, Sage and Sandalwood.

Historical

Native to Ceylon (Sri Lanka), true Cinnamon, Cinnamomum zeylanicum, its botanical name derives from the Hebraic and Arabic term "Amomon", meaning "fragrant spice plant". Ancient Egyptians used Cinnamon in their embalming process. From their word for "Cannon", Italians called it "Canella", meaning "little tube," which clearly describes Cinnamon sticks. Cinnamon has a huge variety in possible uses in its history. Most common uses are for medicine and cooking. Cinnamon has also a history as a warming and healing ingredient in incense and aromatherapy. Cinnamon has had many medicinal purposes in many cultures throughout the history. It is mentioned in the Old Testament a few times. As a spice it is most known in sweet desserts, but in meditterenean dishes also used with meat (because of its preservative properties). Many wars have been fought over Cinnamon. In the 17th century, the Dutch seized the world's largest Cinnamon supplier, the island of Ceylon, from the Portuguese, demanding outrageous quotas from the poor laboring Chalia caste. When the Dutch learned of a source of Cinnamon along the coast of India, they bribed and threatened the local king to destroy it all, thus preserving their monopoly on the prized spice.

Health Warnings

As a widely used food spice, ground Cinnamon bark is believed to be safe. However, Cinnamon's essential oil is much more concentrated than the powdered bark commonly used. There is some evidence that high doses of Cinnamon oil might depress the central nervous system (1). Germany's Commission E recommends that pregnant women should avoid taking Cinnamon oil or high doses of the bark (2). Maximum safe doses in young children, nursing women, or individuals with severe liver or kidney disease have not been determined. When used topically, Cinnamon bark oil may cause flushing and a burning sensation (3). Some people have reported strong burning sensations or mouth ulcers after chewing Cinnamon-flavored gum or candy (4-5). However, these reactions disappeared within days of discontinuing the gum.

Plant Description

Cinnamon is the common name for the trees and shrubs that belong to the genus Cinnamomum of the Laurel family (Lauraceae). Cinnamon spice comes primarily from the Sri Lankan Cinnamon known as Cinnamomum zeylanicum. It is obtained from the plant by drying the central part of the bark, which is then sold in stick or powdered form. Cinnamon oil is extracted from the waste products of drying and the pointed black fruits that the tree bears. It is a small tree, to 90m. Leaves ovate to ovate-lanceolate, to 18cm long, obtuse or acute; panicles as long as leaves; flowers inconspicuous, yellowish.

References

(1) Harada M, Ozaki Y. Pharmacological studies on Chinese cinnamon. Central effects of cinnamaldehyde (in Japanese). Yakugaku Zasshi. 1972;92:135-140
(2) Blumenthal M, ed. The Complete Commission E Monographs, Therapeutic Guide to Herbal Medicines. Boston, MA: Integrative Medicine Communications; 1998: 110.
(3) Perry PA, Dean BS, Krenzelok EP. Cinnamon oil abuse by adolescents. Vet Hum Toxicol. 1990;32:162-164.
(4) Allen CM, Blozis GG. Oral mucosal reactions to cinnamon-flavored chewing gum. J Am Dent Assoc. 1988;116:664-667.
(5) Mihail RC. Oral leukoplakia caused by cinnamon food allergy. J Otolaryngol. 1992;21:366-367.