Cinnamon

Origin and history


Cinnamon is one of the oldest known spices in the world. Originating in Sri Lanka, it was already used in ancient Egypt to embalm pharaohs and in imperial China as a tonic and digestive remedy. Prized for its warm, sweet aroma, it was long considered a precious commodity, traded for gold and rare stones. Portuguese and later Dutch explorers vied for its trade for centuries. Today, Ceylon cinnamon ( Cinnamomum verum ) remains the finest and most sought-after, used both in cooking and in herbal medicine for its numerous benefits to digestion, immunity, and metabolism.

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Properties and benefits of cinnamon

Cinnamon is renowned for its stimulating, digestive, tonic and antimicrobial properties.

  • General stimulant: it supports physical and mental vitality, especially during periods of fatigue or convalescence.
  • Digestive: it promotes the production of gastric juices and relieves bloating, heaviness and nausea.
  • Antimicrobial and antiviral: its essential oils help to strengthen immunity and fight against winter infections.
  • Blood sugar regulator: it helps to balance blood sugar, useful in case of cravings or fatigue after meals.
  • Antioxidant: it protects cells from premature aging.
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