Cinnamon

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Cinnamon is the bark of an evergreen tree related to bay laurel.

The dried bark is the popular spice used in desserts, breads, and cakes.

Or use it in rolls, cookies, pie fillings, marinades, barbecue sauces, dressings, chocolate desserts and marmalades.
Or in spicy meat dishes - chicken, lamb, fish - or where you would normally use cinnamon.

Medicinal

Parts used
The inner bark, leaves, and oil are used for herbal preparations and for culinary purposes.

Therapeutic uses

Internal use
Cinnamon is used internally to stop digestive problems - especially when accompanied by flatulence and cramping, as well as diarrhea, vomiting and gastroenteritis.
Its warming action is used to to treat colds and flu as well as arthritis and rheumatism.

Aromatherapy and essential oil use
Cinnamon leaf oil is less likely to cause skin reaction, than the oil made from the bark and bud.
NOTE: The essential oil made from the bark is considered a dermal toxin, irritant and sensitizer and should not be used in aroma therapy.
When used extremely sparingly the oil can have a strengthening effect on the feeling of weakness. Its warming action is great when treating influenza.
It has a positive effect on the digestive and lymphatic systems and tones the body.
On the skin it has an astringent effect and it helps to tighten loose skin.
Should not be used in a bath as it can irritate mucus membranes.
It has the following properties: analgesic, antiseptic, anti-spasmodic, cardiac, carminative, emmenagogue, insecticide, stimulant, stomachic, and tonic.

Safety precautions and warnings
This herb should NOT be used by pregnant women, or anybody suffering from stomach or duodenal ulcers.
Use cinnamon essential oil in very small quantities as it could sensitize the skin, and in high concentration can cause convulsions.