One of our most popular culinary herbs is also an amazing medicinal herb – and has a long history of use The Egyptians used it in tomb preparation and Moses was instructed to use it as one of the key ingredients in the holy anointing oil found in Exodus in the Bible.
Most of us love the smell of cinnamon rolls and wassail – but there is so much more to this amazing herb.
There are 100’s of different types of cinnamon trees – but most are familiar with Ceylon Cinnamon (sweeter) or Cassia Cinnamon (savory/spicier) and it is commonly available as cinnamon sticks, chips or powder – but in Traditional Chinese Medicine both the bark and pieces of the whole twig are treasured for their powerfully different properties.
Here’s HOW & When to use them –
Cinnamon Stick is a warming herb
particularly helpful when someone has a fever but feels cold and clammy to the touch, has profuse sweating and possibly diarrhea – a simple cinnamon tea can help.
Cinnamon Twig is one I love for those with cold hands or feet or even cold cheeks! it helps improve circulation at a more delicate level invigorating the vessels.. Its also a go to herb for fevers without sweating.
Cinnamon is a lovely inclusion for herbal chai on a chilly day – and can do so much more than warm and fill a tummy. consider making your chai with a little extra cinnamon and the addition of cramp bark to bring relief from menstrual cramps or foot cramps.
Did you know Cinnamon is wonderful for arthritic pain? 1/2 tsp of cinnamon and a tablespoon of honey 🍯administered daily has been shown in studies to provide significant relief of arthritic pain after only 1 week. participants were also able to walk 🚶🏽♂️without pain after a month of daily intake.
Cassia cinnamon has been shown to help regulate blood sugar (get some professional guidance for dosing) and is proving to be useful in fighting yeast and bacteria that is resistant to drug treatment.
I could go on and on about the benefits of this wonderful herb but how about a cinnamon Chai recipe to get you started?
3 Tablespoons of cinnamon chips or 2 sticks
6 pieces of astragalus
1 ” ginger
2 cardamom pods
2 whole cloves
1-2 peppercorns
cover with 2 quarts of water and bring to a boil, simmer on low for 20 mins-2 hours
strain and add milk, honey or butter as desired