Our Ceylon Cinnamon Tincture promotes healthy blood sugar and helps aid in diabetes. Ceylon Cinnamon has also been researched for its anti-fungal, antiviral, anti-tumor and pain relieving properties.*
A dropper full taken orally in water or tea.
The history of Cinnamon dates as far back as 2000 BC when the ancient Chinese mentioned it in their writings. As at this time, cinnamon was very much valued among ancient nations that they thought it as a gift fit for Kings and even a deity. Cinnamon is a plant that comes from the Laurel or spice family, Lauraceae. Its botanical name “Cinnamomum” is derived from the Arabic and Hebrew term “amomon” which means fragrant spice. Its two major species are Cinnamomum Verum or True Cinnamon which is native to Sri Lanka and Cinnamomum Cassia, native to China. It has oval shaped leaves, thick bark and a berry fruit. The leaves and the bark are the parts mostly used for medicinal and culinary purposes.
In the old times, Cinnamon was used by ancient Egyptians as fragrance during the embalming process. Legend has it that the Roman emperor Nero, burned as much of the spice as they could find during his second wife’s funeral. The Arab traders together with the Portuguese explorers were said to have brought it to Europe where it became very popular. The use of cinnamon is also found in the Bible when Moses was told to make anointing oil using it as an ingredient. It was also used as a preservative for meat especially during the cold winter periods, with the added bonus being its nice aroma which covered the stench of stale meat.
Cinnamon is widely known for its medicinal and culinary values. Middle age physicians used it to help with symptoms of cough, sore throat and hoarseness. It is now used as flavoring in cakes, cereals, bread toasts, chicken and lamb. It is also used in Mexico for the preparation of chocolate. It can be found growing in South America, West Indies and other tropical climates.