Cinnamon is an aromatic bark nowadays obtained from two species of the genus Cinnamomum, of the family of Lauraceae or laurels. that is Cinnamomum zeylanicum Ness and Cinnamomum cassis Blume.
Cinnamon produces a warm, sweet, pungent tea with warming, drying energy.
As a medicinal agent, cinnamon is a powerful excitant acting primarily on the stomach, causing a sensation of warmth in the epigastrium, and exciting the whole nervous systems, which sympathizes with the stomach and causes all the organs to exercise their functions with augmented energy.
The Chinese believe that cinnamon tea heats up cold body, improves the circulation, and generally gets the blood rushing around. They believe the tea warms the kidneys and cures impotence, weak legs, and backache. Cinnamon tea are also used effectively for the relief of intestinal gas.
For Hispanics they add milk to a cinnamon tea made from the boiled sticks for stomachache. Cinnamon tea with cloves is given for chest cold.
In traditional herbal medicine, combine cinnamon, ginger and licorice is a common practice that would make a flavorful and most likely effective treatment for gastric ulcers.
It also combines well with other spices, such as cloves, and orange peel, as well as black tea.
In modern medicine, some scientists suggest that this cinnamon can help control blood sugar making it potentially useful in the management of diabetes and the spice may also have antibacterial activity.
Cinnamon tea
