Ceylon cinnamon belongs to the Lauraceae family and is indigenous to Sri Lanka and southern parts of India. The bark of Cinnamon is a common spice used by different cultures around the world. The bark of the younger tree is smooth & pale while the bark of the older tree is brittle, rough & brownish. In addition to its culinary uses, in native Ayurvedic medicine Cinnamon is considered as a remedy for respiratory, digestive and gynaecological disorders. It has amazing therapeutic properties like antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-disease-lowering compound. It is a natural expectorant and relieves sore throat, influenza, common cold.
- Rasa (taste): Katu, Madhura, Tikta (Pungent, Sweet, Bitter)
- Veerya (nature): Ushna (Hot)
- Vipaka (taste developed through digestion): Katu (Pungent)
- Guna (qualities):Laghu, Ruksha, Tikshna (Light,Dry, Sharp)
- Doshas (effect on humors): Balances Vata & kapha
Cinnamon (Cinnamomum verum) Dalchini Extract Polyphenols 10% by Gravimetry
Common Name Cinnamon Botanical Name Cinnamomum verum Standardization Polyphenols 10% Test Method Gravimetry Part Used Bark Application Weight Management & Digestive Support