Cinnamomum verum is one of the several cinnamon species belonging to the Lauraceae family. C verum is often considered the “true" cinnamon, though a handful of other species offer us the botanical that we know commercially as cinnamon. C. verum is small evergreen tree native to Sri Lanka, where 80-90% of the world’s commercial cinnamon is extracted (a defining word of colonialism), though we see other species from Indonesia, Vietnam and elsewhere. The leaves are ovate-oblong and grow about 3-7 inches. The flowers are green and the fruit is purple. It's the inner bark of the Cinnamomum spp. from which we get our familiar cinnamon sticks (and granules and powder).
Parts used: inner bark, twigs and leaves.
Harvest: Cinnamon bark is traditionally harvested from a coppiced tree (coppiced in the 2nd year, young branches harvested the 3rd year). The young branches are immediately processed after harvesting while the inner bark is still fresh and juicy. The outer bark is scraped off, then the branch is beat with a hammer to loosen the inner bark which is then pried off in long rolls. The leaves and twigs are also harvested primarily for their volatile oil.
Taste: Bark – sweet, pungent (spicy).
Energetics: Bark – warming (hot), drying, stimulating.
Chakra association: Sacral (also Root and Solar Plexus).
Key Actions: alterative, analgesic, antimicrobial, aromatic, astringent, carminative, diaphoretic, digestive, stimulant (circulatory), emmenagogue, expectorant, stomachic, tonic. and more.
Constituents: carbohydrates, coumarin (trace), flavonoids, mucilage, phenolic compounds, resin, sugars, tannins, terpenes (IE: pinene), volatile oil, and more.
Contraindications: While this is a botanical considered safe, avoid daily “dosing.” And as with all our botanical allies, be aware of allergic and idiosyncratic reactions, though both seem rare with this botanical. Cinnamon is considered generally safe when used as and with food and beverage during pregnancy and breastfeeding, for the very young and aged. With respect to contraindications, know which species you’re working with and any specific potential cautions that accompany that species - as they vary - and engage with purpose and wisdom.
Medicinal use: Food and drink. I love a stick added to steeping teas and hot cocoa, especially in during the winter months. Savory soups, stews and chili benefit from a touch of cinnamon. I sometimes add it to fruit compotes, preserves and jams. You’ll sometimes find it in the cordials I make (especially black currant), as well as elixirs and oxymels. When making kombucha as well as other naturally fermented soft drinks, I sometimes add it to the secondary fermentation. It’s a nice addition to many syrups, be they culinary or medicinal. And, of course, it shows up in many a baked good, especially as autumn moves to winter.
I’ve added cinnamon to cough syrup formulas intended to address a dry, cold cough. I once heard that taking a piece to hold on an aching tooth eases pain and discomfort (like clove), and while I’ve not yet tried it, one client, years ago did and said it worked wonders (she didn’t have clove).
Sometimes I add the powder to my tooth powders, for the flavor, sure, but for its warming and stimulating actions that encourage localized blood flow, which give it a reputation for supporting gum health. I’ve used the diluted tincture, too, as a refreshing mouth rinse, though I prefer other herbals.
It, like peppermint and ginger, can have a soothing impact on the digestive system, and can quell nausea. I’ve made cinnamon pastilles for this purpose (plus they’re a tasty treat).
It has a traditional history in treating amenorrhea, though I've never employed it in this way.
Contemporary research suggests that it can lower cholesterol levels (which interests me not one wit, your mileage may vary). It’s been suggested that 1teaspoon of powder mixed with 1T honey taken first thing in the morning may relieve arthritis and this resonates with me because of warming and stimulating nature, though a teaspoon of cinnamon powder a day seems excessive, even for my robust constitution, so if this sings to you, proceed with caution and heightened awareness. There’s speculation that daily ingestion of cinnamon may support diabetes by decreasing insulin resistance. As for daily “dosing” of our most common commercial cinnamon (C. cassia), large and/or regular use may cause bleeding (because of higher amounts of coumarin), and liver compromise is also suspect.
I’ve often wondered about an infused oil of cinnamon, but because my most common habit is to make these oils with fresh plant matter I’ve not yet made it… though it still calls to me. Perhaps the alcohol intermediary oil infusion will be my muse to make a wee bit.
Spiritual relationship: Fire it up! This is a botanical that I’ve used in chakra “clearing” when the life force feels “stuck” – especially in the lower energy centers. I’ve physically placed a stick of cinnamon between the root and sacral (and/or sacral and solar plexus) chakras until “movement” is perceived. I’ve included cinnamon in energetic incense blends, one that was named, “Fire it Up!”
Energetically and physiologically, I find this herb to be a great match-up for those with cool temperaments that project reserved, calculated (and sometimes manipulative) behaviors. I picked this up from someone, but I don’t remember who. Wish I did. For me, this perspective opened up cinnamon a nice match-up for protection magick.
Every day, my desire to engage locally sourced (homegrown or wild harvested) botanicals, especially those native to my region, ramps up, up, and up. Yet, cinnamon is a botanical from far-off lands that I keep on hand. When I engage it, I offer gratitude to the earth where it was grown, to the people who tend that patch of Gaia, and who harvest and make it possible for me to enJOY. I offer honor to the verve that connects us, sustains us, and all things.
Peace.
Some of my Usual Applications
Tinctures / alcohol extracts - for food and Medicine
Syrups
Elixirs
Oxymels
Cordials
Teas and other beverages
In baking
In stews, soups, chili, porridges, and sauces, etc…
Spiritual healing
Cinnamon Milk – a warming tonic
Gently heat a cup of milk in a pan (or microwave, if that's your jam) with a cinnamon stick, to hot but not boiling. Pour into a cup or mug, with or without the cinnamon stick, sweeten with honey, maple syrup, herbal syrup, organic cane sugar, or your sweetener of choice, if desired, and enJOY. This is a nice warming tonic beverage to leverage throughout autumn as the temps drop in my region, and throughout the winter season for nourishing the immune system, warming the core and the extremities, as well as supporting digestion as the winter diet shifts (if you eat in harmony with local Gaia rhythms).
sources:
A Modern Herbal by Mrs. M. Grieve
Wikipedia for the botanical bits
Notes from experience, my own and others.
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