Cinnamon

At a Glance

Common name

Cinnamon

Scientific name

Cinnamomum verum

Family

Lauraceae

Region

Sri Lanka

Plant part

Bark

Caffeine

Caffeine Free

Evidence

Conflicting

Safety review

Safety information on file

Botanical Description

An evergreen tree 10-15 m tall with leathery, glossy, opposite lance-shaped leaves bearing three prominent parallel veins, small pale-yellow flowers in panicles, and the aromatic inner bark that is stripped, fermented, and dried into quills.

Also known as: Ceylon Cinnamon, True Cinnamon, Cassia (related)

Historical Background

Cinnamon has been one of the most valued spices for over 4,000 years, traded along ancient routes from Sri Lanka to Egypt, Rome, and China. In Ayurveda and TCM it is a warming digestive and circulatory stimulant; in Europe it flavored everything from mulled wine to medicinal cordials.

Earliest recorded uses: Recorded in ancient Egyptian, Chinese, and Sanskrit texts; among the most prized spices of antiquity.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, warm, woody-spicy

Tea Preparation

Modern Evidence

Cinnamon has a long tradition as a warming digestive and circulatory herb. Trials on blood-sugar lowering in type 2 diabetes show inconsistent, modest results; evidence is conflicting and not a substitute for medication. Coumarin content in cassia is a safety consideration for regular use.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.