Cinnamon

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Cinnamon (Cinnamomum cassia)

 

Cinnamon has light, dry, and hot qualities; pungent, bitter, sweet taste; heating metabolic effect; and pungent post digestive taste.

 

It balances Vata and Kapha, and increases Pitta, although it is okay in moderation for balanced Pitta. Sri Lankan cinnamon is the sweetest, and so it pacifies Pitta.

 

Cinnamon supports the functions of blood plasma, fat, and reproductive tissues.

 

 

Healing Benefits Described in the Ayurvedic Texts

  • Supports digestion
  • Enhances absorption of nutrients
  • Relieves flatulence
  • Supports healthy blood sugar levels by enhancing healthy bile flow and digestive enzyme flow through the pancreatic and bile ducts.
  • Stimulates the liver
  • Purifies the blood and thus improves complexion
  • Promotes white blood cell count
  • Purifies and strengthens reproductive fluid for both men and women
  • Cardio stimulant
  • Stimulates the bladder and acts as a diuretic
  • Helps relieve cough
  • Decreases chronic sinusitis
  • Useful in anorexia, abdominal pains, hemorrhoids
  • Supports healthy brain and cognitive function

How to Use

To experience the full benefits of cinnamon, use it in stick form instead of powder.

Vaidya Mishra advised that the best ground cinnamon is the sweet Chinese variety, known as Cinnamomum cassia.

 

You can add a piece of cinnamon stick to the water when cooking rice and other grains. Remove the stick before serving.

 

Chewing cinnamon acts like a mouthwash for bad breath; it also supports healthy teeth and helps with nausea.

 

Cinnamon paste is applied in skin conditions like moles and skin tags.

 

For toothache, dip a cotton swab in cinnamon oil and apply on the tooth to relieve pain.

 

Sanskrit Names

Twak (bark of tree), Utkat, Tanutwak, Valkala, Shakala (bark), Saihala, Vanya, Surasa, Bahugandha, Mukhashodhya, Hridya

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