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CINNAMON
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Botanical Name :
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Cinnamomum zeylanicum
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| Origins |
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The
Chinese believed that no remedy or treatment was complete
without cinnamon. It is one of the oldest spices known-used
by the Egyptians, Romans and Greeks, and it was also mentioned
in the Old Testament. |
| Description |
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Grown
in the Far East, East Indies, and China, cinnamon has a distinctive
hot, peppery aroma and taste. The twigs and leaves are picked
and distilled to produce a sweet, pungent and bitter aromatic
oil, which is a dark yellow-brown in colour. Its warm, spicy
essence is often used in perfumery. |
| Therapeutic
effects |
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Useful for fatigue and depression, it is also a tonic for
the respiratory and digestive systems, especially useful for
coughs, colds, flu, stomach ache and diarrhea. An aphrodisiac,
it may also help impotence. |
| Uses |
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Inhalation and massage. Burn to prevent the spread of flu
virus, or add bark or oil to spice up a pot pourri. To relieve
muscular spasms use in a compress or massage.
Blending note :
Blends well with basil , benzoin , frankincense , lavender
, lemon , myrrh , orange , rosemary , tea tree , ylang ylang.
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| Cautionary
note |
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- Use only in very low concentrations or under professional
advice. |
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PEPPERMINT : BASIL : BAY
: BENZOIN : BERGAMOT
: CEDARWOOD : CHAMOMILE
: CINNAMON : COMFREY
: CYPRESS : EUCALYPTUS
: FENNEL : FRANKINCENSE
: GERANIUM : HYSSOP
: JASMINE : JUNIPER
: LAVENDER : LEMON
: LEMONGRASS : MARJORAM
: MELISSA : MYRRH
: NEROLI : ORANGE
: PARSLEY : PATCHOULI
: PEPPERMINT(pieerata) : PINE
ROSE : ROSEMARY
: SAGE : SANDALWOOD
: TEA TREE : THYME
: YLANG-YLANG :
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