Monday, April 15, 2013

Cinnamon, more than an apple dust.
Indigenous to Sri Lanka and Southern India, cinnamon is a pungent, sweet, and astringent spice. Now known all over the world, cinnamon promises to be taken seriously in medical research labs.

Ayurveda has know this spice to be excellent for vatta and kapha doshas. Cinnamon is use in a variety of remedies, oils and dishes to achieve balance. Since is heating pitta constitutions should moderate the intake of this spice.

Cinnamon works in the plasma, blood, muscle, marrow/nerve tissues. It makes an impact in the circulatory, digestive, respiratory and urinary system.

Cinnamon has actions as a alterative, analgesic, antibacterial, antifungal, antiseptic, antirheumatic, antispasmodic, aromatic, astringent, carminative, demulcent, diaphoretic, digestive, diuretic, expectorant, germicide, hemostatic, stimulant and stomachic.

Ayurveda had being use cinnamon in combinations to other herbs to treat poor absorption, to promote digestive fire, to ease breathing difficulties, bronchitis, colds, congestion, circulation and to generate energy and blood.
Cinnamon strengthens one's constitution as well as kidneys and heart. It is also use for diarrhea, dysentery, edema, flu,gas hiccup, indigestion, warms, liver problems, melancholy, muscle tensions, palpitations, and toothache.

Cinnamon is one spice that women can use to assist uterine contractions during labor as well as menstrual pain from low metabolic function.

This sattvic spice need to be use with precaution in case of bleeding disorders and excess Pitta.

You can use cinnamon as an infusion, decoction, powder and oil. Of course the tasty and aromatic use in the kitchen is endless.

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