Cinnamon

Cinnamon of Ceylon, the best-known variety of cinnamon, comes from the Sri Lankan cinnamon tree (Cinnamomum zeylanicum), an evergreen native to Sri Lanka, the East Indies, the Antilles, Java and Madagascar.

Name: Cinnamon
Botanical Name: Cinnamomum zeylanicum


History:
Cinnamon was considered by the ancients as one of the most important aromatic spices available and is mentioned in the Old Testament in the same context as Myrrh, Olibanum, gold and silver. It is doubtful, however, whether the species C. zeylanicum was known before the 13th century, since the spice is not mentioned as a product of Ceylon - to which it was indigenous - until 1275, when it was documented by an Arab writer, Kazwini.


The protuguese occupied Ceylon in 1536 manly to obtain supplies of Cinnamon, and the Dutch began its cultivation there in 1770 with such success that the total European demand was far exceeded, and for years large quantities had to be burned.


The essential oil of Cinnamon is extracted from both the bark and the leaf of this well known culinary spice. A member of the Lauraceae Family, Cinnamon is a tree of the tropical regions of the world and has been used for many hundreds of years both in cooking and as a medicinal substance. The pale amber oil is obtained by steam distillation and has a distinctive sweet and piercing aroma.


Uses in Natural Skin Care Products:
Although it is mildly astringent, Cinnamon has few cosmetic uses as it is strongly stimulating to the skin and warms the body.


Uses in Traditional Medicine:
Cinnamon is best known for its action on the digestive system as an appetite stimulant, aphrodisiac and general tonic.
Cinnamon is known to be beneficial in overcoming general debility and weakness after a bout of flu and is a good muscle relaxant.