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Cinnamon Bark (Cinnamomum verum)

Cinnamon Bark (Cinnamomum verum)

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£6.75
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A herbal food supplement

BOTANICAL NAME

Cinnamomum verum

COMMON NAMES

Cinnamon Bark

FAMILY

Lauraceae

DESCRIPTION

A small evergreen tree, native to Sri Lanka.

PART SUPPLIED

The loose dried chopped bark.

AVAILABLE AS

100g / 500g Pouch. Not currently available to customers in the EU.

SUITABLE FOR

Vegetarians and vegans.

DIRECTIONS

Decoction: Use 1 teaspoon of dried cinnamon to one cup of boiling water to make a tasty tea. Infuse for 5-10 minutes. Sweeten with honey or lemon to taste. Drink 3 times a day unless otherwise told by a medical herbalist.

The herb can be added as a flavouring to gin, vodka and other infusions.

CAUTIONS

This herb is considered safe in food amounts. Do not take if you are allergic to this plant or other members of this plant's family (Lauraceae). Not all herbs are suitable in pregnancy, breastfeeding or for young children, or if you are unwell, have health concerns or an ongoing illness. If in doubt, please ask us, your medical herbalist or healthcare practitioner. If you are taking any medication, please speak to your healthcare practitioner before using this product. Discontinue use and consult a doctor if adverse reactions occur. This product should not be used as a substitute for a varied and balanced diet or lifestyle. This product is not intended to diagnose, treat, cure or prevent any disease. 

INTERACTIONS WITH DRUGS

Herbal remedies and supplements can interact with medicines. If you are taking medication please check with your medical practitioner, or call us, before taking herbs, supplements and medication together.

If you start taking high amounts of cinnamon along with a blood sugar-lowering drug, such as metformin, the combination may cause your blood sugar to drop too low (hypoglycaemia). Please be aware of this if making cinnamon part of your daily diet,  and discuss the dietary changes with your GP so that your dose of metformin can be lowered if necessary. 

FOOD USE

Widely used in many foods since the Elizabethan times and especially in Indian and Oriental cookery. 

MEDICINAL USE

Key actions: Used to lower and regulate blood sugar levels. Also has analgesic properties.

In clinic: Used to treat diabetics and made into ointments for pain post-surgery.

If you are interested in the medicinal use of this herb please consult a herbalist. Herbs are generally used at medicinal strength, in blends, prescribed for each unique patient's condition.

TRADITIONAL USE

Ellingwood in 1919 wrote that cinnamon had "long been used as a carminative [for indigestion] and local gastric stimulant. It has a mild influence which is grateful and soothing. It has been used to check nausea and vomiting and to relieve flatulence. Its rare properties have been overlooked by the profession ... Midwives and old nurses have long given a strong infusion of cinnamon to control postpartum haemorrhage, and it has been advised in “nose-bleed” and in flooding during miscarriage and in menorrhagia [heavy periods]. It has also been useful in diarrhoea and dysentery."

COSMETIC USE

Added to ointments, body scrubs and spa treatments.

RESEARCH

Read the latest PubMed research on this herb.

STORAGE

Keep in a cool, dry place away from direct sunlight. Keep out of reach of children.

PACKAGING
Pouches: Packaged in a biodegradable stand-up resealable pouch. Made with 45% - 60% renewable wood pulp starch. When placed into a composting environment the pouches will biodegrade to compost within 3 months.