Cinnamon Powder

Description

Botanical Name: Cinnamomum verum

Common Names: Ceylon

Format: Dried, Powdered

Medicinally, Cinnamon is known as antimicrobial, antispasmodic, carminative, tonic, and warming.

Magically, Cinnamon is associated with luck, lust, and love.

For the full rundown of Cinnamon, including its history, a complete list of magical and medicinal properties, holistic uses, and simple spells, visit http://www.witchygypsymomma.com/magical-and-medicinal-herbs

The biggest advantage of Ceylon Cinnamon, or “true” cinnamon, is its ultra-low Coumarin levels. Coumarin in high doses may not be good for the liver, so for people who take Cinnamon on a daily basis for health reasons or as a supplement, Ceylon Cinnamon is the preferred choice. Ceylon Cinnamon is also perfect for desserts because it is subtle, smells very mild and is slightly sweeter in taste, but adds a very complex flavor. The aroma it gives off is a very sophisticated and fragrant smell. Because Ceylon Cinnamon tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with the other Cinnamon varieties.

The bark from Cinnamomum verum has a variety of historic uses in eastern and western medicine. Our organic sweet cinnamon powder can be encapsulated, tinctured, infused, and added to a variety of spice blends.

Cinnamon has been enjoyed since ancient times, mentioned in not only the Bible, but also in Egyptian texts. It was widely traded thousands of years ago in Europe and in Asia by Arab spice traders. Its uniquely sweet and delicious flavor and warming, uplifting aroma have been utilized in countless confectionaries, baked goods, perfumes, cosmetics, beverages, and cordials. Sweet cinnamon, often referred to as “true cinnamon”, has a more subtle, delicate, and sweet flavor than the closely related cassia cinnamon.

Cinnamomum verum is a small evergreen tree native to tropical southern India and Sri Lanka, growing from sea level to almost 3,000 feet. It has been introduced to Madagascar and the Seychelles and is cultivated there extensively. It belongs to the Laurel or Lauraceae family, a family containing diverse genera ranging from the Mediterranean bay tree, to sassafras, paw-paw, and the tropical avocado.

Cinnamon bark has been used for thousands of years in traditional Eastern and Western medicines. It appears in recorded history dating back to at least 1,700 years B.C.E where it was a component of embalming fluid in ancient Egypt. The Arabs were avid spice traders who provided this spice to the ancient Romans, Greeks, and Hebrews. These cultures treasured cinnamon as a spice. It is believed that it was added to a spiced wine referred to as ‘Hippocras’. European explorers considered cinnamon to be the most sought after spice of the 15th and 16th centuries and by the 17th century, it was considered a common kitchen spice. By the 19th century, cinnamon was commonly used to support digestion. It is a component of ‘garam masala’, a spice used in Indian cooking comprised of turmeric, peppercorns, cloves, cumin, and cardamom. Further, it is found in many Middle Eastern and North African dishes, as a spice for lamb or stuffed eggplant, and often added to chocolate in Mexico.

In Ayurveda (traditional Indian system of healing) cinnamon is referred to as ‘twak’ It is a highly valued and multipurpose herb. According to the Ayurvedic practitioner, Karta Khalsa, “the classic patient who can benefit from cinnamon is cold, dry, and frail.” Cinnamon is considered to be a warming herb that is stimulating to the circulatory system and soothing to the digestive system.

True cinnamon and cassia are quite similar and are often confused in trade. In the United States, the American Spice Trade Association approves labeling for both cassia and true cinnamon bark as simply ‘cinnamon’ for use as a seasoning. There are subtle taste differences and chemical properties, yet these species have been traditionally used almost interchangeably.

Disclaimers and Release of Liability Statement

I am not a doctor. I hold no certifications or licenses. Any medical claims are based on my own herbal studies. All products are NOT approved or evaluated by the FDA. These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease or illness. Traditional folk medicine is my inspiration. I encourage you to do your own research and come to your own conclusions before partaking of any substance, natural or otherwise. By purchasing this product, you are releasing the maker/manufacturer from product liability and assuming all risks and liability for your own health and well-being.

All products are homemade using sterile instruments and the highest of standards in regard to clean environment and utensils. My products are organically sourced from farmers and wholesalers who produce, cultivate, and clean according to organic standards. These spices, herbs, and teas are produced in full accordance to organic standards but cannot be labeled as certified organic because my facility is not certified for organic production. Any ingredient that is NOT organic will be marked with a (*).

Witchy Gypsy Momma does not guarantee the outcome of any spell or ritual work completed with the use or our products. We believe that it’s your intention alone, not ours, that makes for a successful spell. We only supply products to better enable you on your path of magic. Furthermore, it’s important to say that, by law, we make no claims and sell these products only as accessories to your altar and home.