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Scientific name: Cinnamomum Verum
Other names: True cinnamon, Ceylon cinnamon, Cassia
Part used: Leaves, bark, flower, fruit and seed
Origins & Properties
Cinnamomum Verum is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. Sri Lanka still produces 80–90% of the world’s supply of C. verum.
Cinnamomum Verum trees are 10–15 meters tall.
The leaves are ovate-oblong in shape and 7–18 cm long. The flowers, which are arranged in panicles, have a greenish color and a distinct odor. The fruit is a purple 1-cm drupe containing a single seed.
Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea, and traditional foods.
Cinnamon has a long history of use in traditional medicine as a digestive system aide.
- Digestion: Stimulates the salivary glands and the gastric mucous membrane
- Anti-inflammatory: Helps your body fight infections
- Antioxidant: Protection from oxidative damage caused by free radicals
- Skin: Has anti-bacterial and fungal properties that help fight infection
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