Medicine in the Kitchen – Cinnamon

Cinnamon1 300x183 Medicine in the Kitchen   Cinnamon

Cinnamon – it’s one of the most familiar spices in our kitchens, especially this time of year as the weather turns colder. It is also one of the most commonly used herbs in Traditional Chinese Medicine.

The outer bark of cinnamon is called Rou Gui in Chinese and is the form most people are familiar with. In TCM, the inner part of the branches is also used and is known as Gui Zhi.

Although there are some clinical differences in the usage between the two forms of cinnamon, they are both used primarily for their warming effect on the body.

For example, it is one of the main ingredients of a cold and flu herbal formula commonly prescribed when the person is experiencing chills and body aches.

Cinnamon can be used to warm up the digestive system for symptoms such as pain, cramps, and coldness of the abdomen and is also an important herb when the Kidney system is weak, with symptoms including lumbar weakness and lower back pain, fatigue, and coldness of the body and extremities.

A typical dosage of cinnamon would be 1 – 2 grams. Adding a pinch to your food or beverages is a great way to warm up the body, especially after being outside exposed to cold and windy weather.

A note of caution: because cinnamon stimulates the blood circulation, it should be used with caution during pregnancy or in people who have a high risk of bleeding such as those using blood thinner medication. When in doubt with any herbal medicine, you can always consult with your Registered Traditional Chinese Medicine Practitioner.

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