Cinnamon possesses positive medicinal as well as aromatic virtues. This spice consists of the inner bark of shoots from the stocks of a Ceylon tree. Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark,
Rapidly evaporating oil, especially an essential oil, which does not leave a stain, is procured from the bark, and likewise a tincture, as well as an aromatic water of Cinnamon. For a sick nauseous stomach either preparation is an excellent remedy. When obtained from the fruit it is extremely fragrant, of thick consistence, and sometimes made into candles.
The doses are of the powdered bark from ten to twenty grains; of the oil from one to five drops; of the tincture from half to one teaspoonful, and of the distilled water from one to two tablespoonfuls. In toxic quantities of an injurious amount, Cinnamon bark has produced the flow of blood from a ruptured blood vessel from the bowels, and nose bleeding. Therefore small doses of the diluted tincture are well calculated to obviate these symptoms when presenting themselves through illness.
Such bark chemically contains cinnamic acid, tannin, a resin, and sugar, so that its continued use will induce constipation. The aromatic and stimulating effects of Cinnamon have been long known. It was freely given in England during the epidemic of widespread pain, suffering, or distress of the early and middle centuries, nearly every monastery keeping a store of the stimulating medicine for ready use. The monks administered it for fever, dysentery, and contagious diseases.
Recent discovery in the laboratory of M. Pasteur, the noted French bacteriologist, has shown that Cinnamon possesses the power of absolutely destroying all disease germs. Our ancestors, it would appear, had hit upon a valuable preservative against microbes, when they infused Cinnamon with other spices in their mulled drinks. Mr. Chamberland says, “No disease germ can long resist the antiseptic powder of essence of Cinnamon, which is as effective to destroy microbes as corrosive sublimate.”
By its warming astringency, it exercises cordial properties which are most useful in arresting passive diarrhea, and in relieving flatulent indigestion.
Lozenges made with the essential oil are also medicinally available for the speedy relief of sickness, and as highly useful against influenza. It is well known that persons who live in Cinnamon districts have an immunity from malaria.
Cinnamon bark is widely used as a spice. It used in the preparation of chocolate, it is also used in the preparation of some kinds of desserts, such as apple pie and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs.
In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.
Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion. Excessive use of cinnamon bark may cause inflamed taste buds, tender gums, and mouth ulcers. Large quantities can change breathing, dilate blood vessels, and cause sleepiness, depression, or even convulsions.
Author:Alice Gines
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To your health,
Alice Gines
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