Cinnamon cinnamomum cassia
A powerful digestive aid. Useful to stop uterine bleeding and to prevent heart attack. Also used for fibroids, indigestion, liver cancer, peptic ulcer and yeast infections.
The bark of the plant is used medicinally as an oil or tea.
Cassia or Chinese cinnamon comes from Burma, while true cinnamon is a native of Ceylon. Cassia is more pungent, while true cinnamon is more light and delicate; it’s also more expensive than cassia. Cassia nips the tongue and is more suited to spiced meats, pilaus (rice or cracked wheat with boiled meat and spices) and curries, while true cinnamon is more desirable in sweet dishes, pastries, breads, and cakes. Cinnamon was included as a major ingredient in a “holy anointing oil” that Moses used.
In place of Listerine you can try another antiseptic mouthwash that really does “kill germs on contact.” Half a teaspoonful of tincture of cinnamon added to half a tumbler of warm water makes an excellent mouthwash when the breath is unpleasant and the teeth decayed.
To make a tincture, combine 10-1/2 tbsp. powdered cinnamon in 1-1/4 cups of vodka. Add enough water to make a 50% alcohol solution. Put in a bottle and let set somewhere for two weeks, shaking once in the morning and again in the evening. Then strain and, pour the liquid into a bottle suitable for storage. This tincture will last a long time. One of the most delicious, if not helpful, remedies for acid indigestion, heartburn and cramps is to sprinkle a little cinnamon and cardamom on hot, buttered raisin toast and slowly eat, chewing thoroughly before swallowing.
To make an effective French folk remedy for colds and flues, combine 2 cups of water, a small stick of cinnamon and a few cloves together in a saucepan and bring to a slow boil for about 3 minutes. Remove and add 2 tsp. lemon juice, 1-1/2 tbsp. dark honey or blackstrap molasses, and 2 tbsp. good quality whiskey. Stir well, cover, and let steep for 20 minutes or so.
Drink 1/2 cup at a time every 3-4 hours. It’s pleasant tasting and really breaks up the fever and congestion accompanying either the common cold or influenza.
An incredible experiment in the journal of Food Science for 1974 demonstrates the power of cinnamon over most yeasts and fungi. Slices of white, raisin, rye and whole wheat breads, manufactured without the usual mold inhibitors, were subjected to various aflatoxins, a group of toxic molds so dangerous that they can cause liver cancer and kill humans and animals alike. These toxins often occur in food.
The toxic molds grew like crazy on all of the other breads, except for the raisin bread where growth was described as being “scant or not visible at all.” In trying to identify whether it was the raisins or cinnamon responsible for this, food scientists discovered that as little as 2% or 20 mg. of the spice per milliliter of a yeast -extract and sucrose broth inhibited 97 -99 per cent of these molds.
Cinnamon – delicious aromatic spice is a wonderfully warming and strengthening remedy to dispel cold, winter chills and a variety of conditions associated with cold, congestion and deficiency of vital energy. Cinnamon acts as a tonic to the whole system. A hot drink of cinnamon will stimulate circulation and cause sweating, preventing and resolving flu, colds, catarrh and other infections. Cinnamon helps to reduce fevers. Oil of cinnamon can be inhaled for head colds and chest infections. Its general warming and stimulating properties can give direction in the body by other remedies -such as thyme for bronchial congestion and infections, or blue cohosh as a uterine remedy to treat irregular and painful periods, heavy bleeding, uterine infections and vaginal discharge.
It acts as a relaxant, reducing anxiety and stress, relieving cramp and colic. Eugenol in the volatile oil relieves pain, for example when used as a liniment for arthritis, to deaden the nerve in toothache and for such conditions as headaches, muscle pain and neuralgia.
Cinnamon warms and stimulates the digestive system, useful in weak digestion, colic, griping, diarrhea, nausea and vomiting, wind and distension. The tannins have an astringent action, stemming bleeding in nosebleeds, heavy periods and resolving diarrhea and catarrhal congestion. When taken cold, it has been used to stop sweating.