Cinnamon

Origin and history

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

Properties and benefits of cinnamon

Cinnamon is known for its stimulating, digestive, invigorating, 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 boost immunity and fight winter infections.
Blood sugar regulator: it helps balance blood sugar levels, which is useful in cases of cravings or fatigue after meals.
Antioxidant: it protects cells from premature aging.

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Carefully selected for their unique properties, the ingredients in Santarome supplements are at the heart of phytotherapy. Discover how plants can become your natural allies for a healthier and more balanced lifestyle.

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