The cinnamon tree is an evergreen native to China and Vietnam that has since been cultivated in many other regions. It has shiny, leathery green leaves and small, white flowers with oval-shaped purple berries. Cinnamon leaf is believed to have the following properties: as a stimulant, as an antiseptic (cinnamon bark), as an antibiotic, as an astringent, as a carminative, as an emmenagogue, and as a natural insecticide and antispasmodic. Cinnamon has warming properties that help invigorate and rejuvenate the mind and body.
Its pungent, spicy aroma supports the respiratory and digestive systems. It was used in ancient Egypt for embalming and controlling bacteria and viral outbreaks. Cinnamon has been used for centuries in teas, entrees, and baked goods to both increase appetite before a meal and settle the stomach following eating.
