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Herbs and Herbal Remedies
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The Cinnamon Club Cookbook
Author: Iqbal Wahhab
Cinnamon
Cinnamon,
Latin name Cinnamomum zeylanicum, was used in ancient Egypt for embalming. In
ancient times, Cinnamon was added to food to prevent spoiling. During the
Bubonic Plague, sponges were soaked in Cinnamon & Cloves
and placed in sick rooms.
Cinnamon is also known by the names Cassia, Sweet Wood, and Gui
Zhi. The common name Cinnamon encompasses many varieties, including Cinnamomum
cassia and Cinamomum saigonicum, which are used interchangeably with Cinnamomum
zeylanicum. The parts of the plant used are the inner bark and twigs.
Cinnamon was the most sought after spice during explorations of the 15th and 16th centuries. It has also been burned as an incense. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. It's smell is reputed to attract customers to a place of business.
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The Cinnamon Stick |
Cinnamon can be used as a mouthwash and is good for upset stomach. Simmer sticks with cloves for 3 min, add 2 tsp lemon juice, 2 tsp honey, 2 tbsp whiskey as cold medication. Cinnamon is good for yeast infection and athlete’s foot. A 2% solution will kill both of these conditions. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot. Cinnamon reduces cancer causing tendencies of many food additives.
Cinnamon
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Cinnamon