(Cinnamomum zeylanicum, C cassia)
Folk Names: Laurus Cinnamomum, Sweet Wood; C cassia: Bastard Cinnamon, Canton
Cassia, Cassia aromaticum, Cassia Bark, Cassia lignea, Chinese Cinnamon, World Tree
(Himalayas)
Description: Cinnamon is an evergreen of the tropics and subtropics, growing best in almost pure sand. Originally found in Sri Lanka, it now also originates in India and throughout the tropics. It prefers constant rain and heat and a stable temperature. The erect trunk grows from twenty to thirty-three feet. Young branches are almost rectangular in sections. The stiff, leathery leaves reach about six inches. They are opposite and lanceolate-ovate, bright green on the top and pale or glaucescent below. Each is furrowed by three strong veins. The flowers are velvety at edges, small and yellowish-white with a tubular corolla and six wide lobes. They are found clustered in axillary and terminal panicles. The fruit is a berry with a single seed, which remains in the calyx and turns black when ripe. Cinnamon bark is harvested from both C zeylanicum and C cassia. The root bark smells of cinnamon, but taste like camphor. The leaves have a spicy smell and hot taste when bruised, and the fruit tastes similar to juniper berries.
Effects: strong
Planet: Sun, Uranus; C cassia: Mercury
Element: fire
Associated Deities: Venus, Aphrodite; C cassia: Heng-O (Chinese Lunar goddess)
Traditions:
Cinnamon was used in the holy anointing oil of the Tabernacle by Moses, and it was also
used in the mummification process in Egypt. Cinnamon leaves were woven into wreaths and
used to decorate Roman temples. It is said that at his wife’s funeral, Nero burnt a year’s worth of
cinnamon, not only his own supply of cinnamon, but all of Rome’s as well.
In the Himalayas, cinnamon bestows the knowledge of eternal life. Cinnamon was used as an incense in ancient temples of China. Cassia in particular is associated with Heng-O. Heng-O is a Chinese lunar goddess. As a hare, she makes an elixir to become a toad. Both are lunar animals.
Cinnamon is associated with tourmaline.
Magic:
Cinnamon may be used as an amulet to increase good fortune. It also aids in healing, the
acquisition of money, and boosting psychic powers. The protective power of sachets and
infusions and spiritual vibrations are increased by cinnamon. It increases concentration, and
Cassia in particular is said to increase wisdom and knowledge.
According to Medieval lore, cinnamon and/or cassia was used in love potions.
Known Combinations:
none
Medical Indications: (Caution: do not use in large amounts during pregnancy) Parts Used:
bark
Cinnamon is an antifungal, especially good for yeast infections. It relieves diarrhea and
nausea, warming the body and enhancing digestion (especially of fats), thus being helpful yo
those attempting to lose weight. In China, it is used for excessive gasses in the stomach. The
spice aids peripheral circulation of blood, uterine hemorrhaging, and diabetes. Adding a few
drops to a carrier oil and massaging it into the joints will help relieve rheumatic ache.
Dioscorides, personal physician to Antony and Cleopatra, prescribed the bark in hot rum for colds. Cinnamon is still considered a remedy for congestion. A variation of his cure is used today in country cures. Ground cinnamon is mixed into hot milk, sometimes strengthened with whiskey, sweetened with honey, or lemon juice, honey and hot water.
Nutrition:
The taste of cinnamon is gentle, sweet, and musky. The dried bark is used in spiced
punches, tea, cooked fruit, pickling liquids, sweet baked goods, some meat (grilling or casserole)
and fish dishes, curries, stewed fruits, fruit salad, milk or steamed puddings. Cinnamon only
gives up a small amount of oil when distilled. It is best bought in sticks, which cannot be
adulterated, and grated as needed. The highest quality cinnamon comes from the thinnest bark,
which has the strongest flavor and scent.
Mercantile Uses:
Aside from its use as a spice, cinnamon is primarily grown for it use in potpourris. It is
cultivated in Ceylon, Malabar, Cochin-China, Sumatra, Brazil, Mauritius, India, and Jamaica.
Cinnamon is cultivated by seed or cuttings. Shoots are cut back every two to three years, and the
bark is left to dry in the sun for a day. The outer bark is peeled away and the inner bark naturally
curls into tight sticks as it dries. Cassia is often substituted for Cinnamon without anyone being
the wiser.