Latin Name: Cinnamomum verum (syn. Cinnamomum zeylanicum)
Herb Class / Action: Circulatory stimulant, carminative, antimicrobial, astringent, warming digestive, blood sugar regulator
Parts Used: Inner bark
Flavors: Sweet, spicy, pungent
Energetics: Warming, drying, stimulating
Benefits:
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Improves circulation and warms cold hands and feet
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Supports healthy digestion and relieves gas or bloating
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Balances blood sugar and supports metabolic health
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Helps combat bacterial, viral, and fungal imbalances
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Tones and strengthens the cardiovascular system
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Adds comforting warmth to the body and spirit
Use:
Cinnamon is one of the oldest and most cherished spices in both culinary and medicinal traditions. Beyond its comforting flavor, it supports healthy digestion, helps regulate blood sugar, and encourages circulation throughout the body. It’s often included in blends for colds, sluggish digestion, or low vitality especially during colder months.
It pairs beautifully with ginger for digestive warmth, or with tulsi and cardamom for a balancing, heart-centered blend. A pinch in herbal teas or tinctures adds depth, sweetness, and a gentle stimulating energy that uplifts the spirit.
Our Herbalist Notes:
Cinnamon is one of those herbs that feels like home; familiar, warming, and grounding. We love incorporating it in blends during the colder seasons to bring warmth to the body and energy to the day. Its comforting aroma always reminds us of nourishment, reminding us that herbal medicine can be both healing and deeply enjoyable.
Safety:
Generally safe in culinary amounts. In larger or long-term medicinal doses, use caution during pregnancy and avoid if using blood-thinning medications. Cassia cinnamon (Cinnamomum cassia) contains higher coumarin levels and may irritate the liver in excess; Cinnamomum verum (Ceylon cinnamon) is the preferred variety for regular use.