Cinnamon
Botanical Name: Cinnamomum zeylanicum
Pharmacognosy & Source
Plant Part Used
Dried inner bark of shoots
Geographical Source
Sri Lanka, India
Macroscopic Features
Compound quills, light brown, highly aromatic, sweet and pungent taste.
Constituents & Pharmacology
Active Constituents
Volatile oil (Cinnamaldehyde, Eugenol), Tannins
Pharmacological Actions
Antimicrobial, hypoglycemic, digestive stimulant
Traditional Uses
Spice, carminative, flavoring, mild astringent
Safety & Warnings
Contraindications
Liver disease (Cassia variety due to coumarin, though Ceylon has less), pregnancy in high doses