Family: Lauraceae
100 g pack
Cassia (or Chinese cinnamon) is, together with its more noble sister Cinnamomum zeylanicum, one of the most used spices in cooking since ancient times. In the book of Exodus the Lord told Moses to prepare a sacred oil made from cinnamon and cassia (as well as myrrh and olive oil) to anoint the altar, the lampstand and the copper laver. Cassia, like real cinnamon (Sri Lanka), has the bark of the tree as a vegetal drug which is characterized by its characteristic aroma: more intense for cassia and more delicate for the Ceylon variety.
A good essential oil with antiseptic and analgesic properties is extracted from cinnamon (high content of eugenol, that active ingredient that we find in dentists' anaesthetics).
Cinnamon is also used as a digestive, carminative and anti-inflammatory in the presence of upper respiratory tract disorders.
NB: loose plants are packaged at the time of ordering in paper bags of 100 g or more (multiples of 100). For larger quantities (1 kg or more), contact by telephone before ordering. Store in a cool, dry place, protected from light
The information reported is not intended to replace medical advice. Consult your doctor before starting a herbal treatment, especially if you are being treated with other medications.