Cinnamon is widely used both in the food and pharmaceutical industry because of its antiseptic properties. The cinnamon bark oil is used as a flavoring for digestive aids, liniments, and oral care products. It is also used in many perfumes, soaps, and lotions. In addition, cinnamon leaf oil is used in the food industry as flavorings to candies, sauces, and pastries. The commonly used ingredient is actually the soft, inner bark of the cinnamon tree.
This spice is now being heralded as the latest in the long line of herbal medicine wonders? According to research findings, one teaspoon of cinnamon contains 28 milligrams of calcium, one milligram of iron, fiber, and vitamins C, K, and manganese.
The use of cinnamon dates back in Chinese medicine to 2800 BC, and is known as kwai in the Chinese language. Ancient Egyptians used it in the embalming process of corpses because of its fragrance. Medieval physicians used this spice to treat coughs, hoarseness, sore throats, and other types of infections. Cinnamon also has antibacterial and inflammatory properties that help reduce joint and muscle pain, especially the discomforts associated with arthritis.
Many health...
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