Also known as "True Cinnamon" or Ceylon Cinnamon (Cinnamomum zeylanicum) this variety is more commonly used for its medicinal properties, and is milder in taste and aroma than the Cassia Cinnamon which is more commonly used in cooking and baking.

Actions: stimulant, diaphoretic, carminative, alterative, expectorant, diuretic.

Medicinal properties include: digestive aid, anti-microbial, anti-inflammatory, warming and grounding, antiviral and anti-fungal. 

Cinnamon is an effective herb for strengthening and harmonising the flow of circulation. Used in Ayurvedic medicine for tooth ache, muscle tension, colds and flus, and is also considered to strengthen the heart, warm the kidneys and promote healthy digestion. A universal medicine that adds flavour, sweetness, aroma and warmth to food.