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The cinnamon tree is an evergreen native to China
and Vietnam that has since been cultivated in many other regions.
It has shiny, leathery green leaves, and small, white flowers with oval
shaped purple berries. Cinnamon leaf is believed to have the
following properties: as a stimulant, as an antiseptic (cinnamon bark),
as an antibiotic, as an astringent, as a carminative, as an emmenagogue,
and as a natural insecticide and antispasmodic. Cinnamon has
warming properties that helps invigorate and rejuvenate the mind and
body. It's pungent, spicy aroma supports the respiratory and
digestive systems. It was used in ancient Egypt for embalming and
controlling bacteria and viral outbreaks. Cinnamon has been used
for centuries in teas, entrees, and baked goods to both increase
appetite before a meal and settle the stomach following eating.
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Botanical Name: Cinnamomum Zeylanicum
Extraction: Steam Distillation |
Country of Origin: Sri Lanka
Parts Used: Leaves |
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