Common Names: Cinnamon

Scientific Name: Cinnamomum verum Lauraceae

Identification: This spice is actually a small tree. It has large broad leaves, and the bark of the tree is used for spices and medicinal purposes. The bark is rough and thick.

General info: There are several different types of cinnamon, and it has been cultivated for hundreds of years. It can even be dated back to before ancient Egypt. The spice is graded based on its diameter.

Parts Used: The bark of the cinnamon tree, oil from the leaves

Uses: culinary, medicinal, preservatives, insect repellant

Storage: Store in a cool dry place, sealed

Medicinal Uses: This spice has a lot of use in traditional medicine, but none of which have been scientifically studied or proven. It helps with anti-clotting actions, anti-microbial activity, blood sugar control, boosting brain function, reducing cholesterol, traditional Chinese medicine it is used for its warming properties

Safety: The European Food Safety Authority recommends a maximum daily intake. If you exceed the daily intake of .1 mg of coumarin per kg of body weight, a key component of cinnamon, it can lead to liver and kidney damage.

Books: All About Spices: Pepper, Cubebs, Nutmegs, Cloves, Ginger, Vanilla, Pimento, Cinnamon by: John Ferguson