Cinnamon (Cinnamomum verum or Cinnamomum zeylanicum) is a small evergreen, belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark of this tree is widely used as a spice. The Cinnamon which is most commonly used in Indian homes, is actually a close relative of Cinnamomum verum known as Cassia (Cinnamomum aromaticum or Cinnamomum cassia). It is an evergreen tree native to southern China and mainland Southeast Asia.
Cinnamon has only the thin inner bark and hence is fine and crumbly. Cassia, on the other hand, has all of the layers of the bark and therefore is hard and woody. For the purpose of this essay, I will mention the uses for Cinnamomum verum only.
Cinnamon has been shown to be effective in the management of Diabetes especially the Type 2 diabetes. Cinnamon can also be used in blood pressure management. Caveat: Post-Menopausal women may not benefit by using cinnamon for their diabetes.
Numerous papers cite the use of cinnamon as anti-microbial and anti-fungal. Cinnamon is especially useful for preventing the growth of germs, which cause food spoilage. Cinnamon oil has shown the potential to be used as a fungicide in agriculture. It can also be used to prevent the browning of cut lettuce.
Cinnamon has some anti-oxidative and anti-cancer properties. Cinnamon oil may be used to treat Head louse, a common pest problem in children.
WARNING: FOR PREGNANT LADIES: Cinnamon oil was shown to have a negative effect on mouse embryos.
GENERAL: Cinnamon has been shown to have caused severe allergic reactions and inflammotory disorders in some cases.
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