The bark of the cinnamon tree has been used for thousands of years as both a spice in cooking and as a medicinal plant. However, a growing understanding of the plant shows that it is far more useful that previously imagined. Firstly, it is anti-microbial. Both the powdered version and the essential oil can be used for ailments such as candida (yeast infections), and bacteriogenic ailments. The essential oil has also been found to have anticoagulant and anti-inflammatory properties. The ground bark as well as the essential oil have also been proven to aid in regulating blood-sugar levels. Cinnamon slows the emptying of the stomach, allowing your blood sugar levels to rise at a slower rate. It also stimulates insulin production, and has shown to lower blood sugar levels by as much as 20% in some studies.
Cinnamomum burmannii, also known as Indonesian cinnamon, Padang cassia, or korintje, is one of several plants in the genus Cinnamomum whose bark is sold as the spice cinnamon. The most common and cheapest type of cinnamon in the US is made from powdered C. burmannii. Cinnamomum burmannii oil contains no eugenol. It is also sold as quills of one layer.
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