Cinnamon the spice of life

Cinnamon
The spice of life
E.R.M. Jansen
Chinese Herbal Therapy 1st year 2013-2014, Academy Qing-Bai
12 August 2015
Photo: E.R.M. Jansen
Summary
Cinnamon has a very long history and has its roots in several places around the
world. This paper gives a view into the background of this famous spice, but not
only from the perspective of Chinese Medicine. It is important to look to a herb in
different ways to understand it better, to know why nature gave this kind of
herbs to humanity. It‟s like standing in front of a building: you will only get an
image of the whole building unless you walk around it.
From historical references it is known that Cinnamon played a great role in the
trading business, cooking, traditions and of course in medicine. One of the roots
of Cinnamon cassia comes from China. China‟s knowledge about herbal medicine
travelled all over the world and is a foundation of today‟s medicine. Even famous
medicine doctors through time, who are the writers of great books of herbal
medicine, based their knowledge on the ancient Chinese knowledge.
1
Content
1. Introduction
3
2. History
4
2.1 Biblical references
4
2.2 Islamic references
4
2.3 The Egyptians
5
2.4 The Arabs
5
2.5 The Greek and Romans
6
2.6 The Chinese
6
2.7 The Europeans
7
3. Cinnamon as Medicine
7
3.1 In ancient Egypt
7
3.2 Greek medicine
8
3.3 Ayurveda
8
3.5 Medicine of the Prophet
9
3.6 Avicenna
9
3.7 Chinese medicine
10
4. Differences
10
4.1 Difference Cinnamon and Cassia
10
4.2 Difference Guì Zhī and Ròu Guì
12
Conclusion
17
Bibliography
19
2
1. Introduction
Cinnamon is one of the most popular spices in the world and has been used by
mankind through time. Cinnamon occupied a pre-eminent position in the ancient
world as well as it does nowadays. The Western powers, which were temped most
by the famed spice, explored the unknown seas in search of spices in the lands of
the East. Especially The Netherlands have a history of conquering countries for
spices, in time of the VOC.
Imperialism and colonialism ruled the world and in this period the world powers
fought bitter wars for naval supremacy and for monopoly in the spice trade. As
for this, Cinnamon was like the Holy Grail for the foreign invaders, which was
mainly addressed to Portugal, Holland, France and Britain.
Cinnamon and its relative Cassia are often qualified as the „Spice of Life‟ and are
1
amongst the most popular spices.
The inner bark of the tree Cinnamon vernum (= syn. C. Zeylanicum), belongs to
the family Lauraceae. Its native roots derive from Sri Lanka, where it is grown on
large scale, and exported. In trade it is known by the name of Cylon cinnamon or
Sri Lankan cinnamon.
Cassia or Cassia cinnamon comes from different sources. The most important are
the Chines cassia (C. cassia, syn. Aromaticum) and the Indonesian cassia (C.
burmannii). Chinese cassia origins from the China-Vietnam region and is an
important spice traded in the international market.
The term Cinnamon is derived from the Greek word Kinnamon or Kinnamomon
(sweet wood). It probably has its Semitic origin from the Hebrew word
Quinamom. Kayu Manis also means sweet wood and is a name from The Malayan
and Indonesian. The ancient version of this word might have contributed to the
Hebrew and Greek terminology.
In Latin it is called Canella, meaning small tube or pipe, which refers to the form
of the Cinnamon quills. The Dutch Kaneel, French Canelle, Italian Cannella, and
Spanisch Canela, all are derived from the Latin.
Dalchini is the Hindi name, meaning Chinese wood, refers originally to the
Chinese cinnamon. In northern India it was popular before the Cylon cinnamon
became known.
The name Cassia seems to have derived from the Greek Kasia, which probably
has its roots in the Hebrew Qeshiiah. In Chinese the name for Cassia is Guì, as
2
mentioned in the Shen Nong Ben Cao Jin (classic of herbal medicine).
Cinnamon is mainly grown in Sri Lanka, but also in countries like the Seychelles,
Madagascar and India.
Cassia or Cassia cinnamon is derived from different sources:
1. Chinese cassia Cinnamomum cassia
2. Indonesian cassia C. burmannii
3. Indian cassia C. tamala
4. Vietnam cassia C. cassia/C. loureirii
C. cassia or Chinese cassia occurs mainly in South China, Vietnam and also in
Laos and Myanmar (Burma), and is grown commercially in China and Vietnam.
The main production areas in China are the provinces Guangxi and Guangdong.
The differences in the commercial samples of Vietnamese and Chinese cassia are
mainly due to the differences in harvesting and the post-harvest treatment.3
There exists some confusion regarding the use of the terms Cinnamon and
Cassia. Both types are often called Cinnamon. Apart from that, what can be said
about the true difference of Cinnamon, seen from historical view and the
medicinal properties described from all over the world through time?
Because of the early mentioning in ancient texts, it must be an important spice
for mankind.
1
2
3
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, preface
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 1
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 10-12
3
2. History
Cinnamon and Cassia are amongst the earliest known spices, according to both
pre-biblical and post-biblical writings. They are also amongst the earliest spices
used, especially in ancient Egypt, Greece and Rome. There are indications that as
early as the second millennium BC, Cassia and Cinnamon from China and SouthEast Asia might have been brought from Indonesia to Madagascar, along a
“cinnamon route”, which might have existed at that time, according to the
historian Miller (1969). The aromatic barks were then transported northward
along the East African coast to the Nile Valley and from there to the land of
“Punt”.
2.1 Biblical references
There are references to Cinnamon and Cassia existing in the Old Testament of the
Bible. In Exodus, the Lord spoke to Moses on the top of Mount Sinai and gave
instructions:
“The Lord spake unto Moses. Take thou also unto thee principal spices, of
pure myrrah five hundred shekels, and of sweet cinnamon half so much…
and of cassia five hundred shekels… And thou shalt make of it an oil of
holy anointment. And thou shalt anoint the tabernacle of the congregation
therewith and the ark of testimony” (Exodus 30:23–26).
The biblical reference indicates that these spices were well known and held in
very high esteem at that time.
Cinnamon is also mentioned in a passage of the Song of Solomon:
“… thy plants are an orchard of pomegranates, with pleasant fruits,
camphire, with spikenard and saffron, calamus and cinnamon, with all
trees of frankincense, myrrh and aloes, with all the chief spices”
(Chapter 4:13:14).
Also in the Revelations St. John the Divine foretells the fall of the great city of
Babylon and the distress that ensues:
“… and the merchants of the earth shall weep and mourn over her,… and
cinnamon, and odours, and odours and ointments… thou shalt find them
no more at all… ” (Revelation 18:13)
It is clear that Cinnamon and Cassia were held in high esteem in those ancient
days.4
2.2 Islamic references
The Islam is a guide for all facets of human life. It concerns with general
principles of medicine. There are several verses of the Quran in which medical
questions of a very general order are discussed, and there are also many Sayings
of the Prophet (hadith) dealing with health, sickness, hygiene and other problems
pertaining to the field of medicine.5
The Most High said:
“And the earth hath He appointed for His creatures
Wherein are fruit and sheathed palm trees,
Husked grain and scented herb.
Which is it of these favors of your Lord that ye deny?” (Qur'an 55:10-13)
In the Medicine of the Prophet Cinnamon is mentioned several times.
“…. Cow‟s meat is cold, dry, hard to digest, slow to flow down, and
generates atrabilious blood; it is suitable only for those doing strenuous
4
5
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 3-4
Medicine of the Prophet, IBN Qayyim al-Jawziyya, Penolope Johnstone, 2013, p. xvii-xviii
4
work. Eating it in excess brings about atrabilious illnesses…. who is not
accustomed to it, or who has not removed its harm with pepper, garlic,
cinnamon, ginger and suchlike…”6
Prophet Mohammed (AD 570-632) was not only a great prophet, legislator and
founder of the religion, but was also an experienced spice merchant. As a youth
he worked with Meccan tradesmen who dealt in spices with Syria and South
Arabia.7
2.3 The Egyptians
The Egyptian Queen Hatshepsut (around 1500 BC) sent out an expedition of ships
to bring spices and aromatics from the land of “Punt”. The land of Punt was
believed to be the land on either side of the lower Red Sea and the Gulf of Eden. 8
The origin of Cinnamon, which Hatshepsut collected, is uncertain, as Cinnamon
trees are not indigenous to the land of “Punt”.
Fragrant wood and resins were generally imported from Punt.
“The loading of the ships very heavily with marvels of the country of Punt;
all goodly fragrant woods of God's Land, heaps of myrrh-resin, with fresh
myrrh trees, ....with ihmut incense, sonter incense....” (J.H.Breasted,
Ancient Records of Egypt, Part Two, p.265)
“I gather together all the countries of Punt, all their tribute, of gum of
myrrh, cinnamon and all the pleasant sweet woods of God's Land” (Karnak
reliefs, Seti I
J.H.Breasted, Ancient Records of Egypt, Part Three, p.117)9
Cinnamon or Cassia is the only true spice actually to be mentioned in connection
with mummification. Diodorus described how, after cleaning the body with palm
wine and (unspecified) spices and anointing it with „cedar oil‟ (probably oil of
juniper) and other unguents, it was then rubbed with Myrrh, Cinnamon and other
materials to preserve it. What appears to be Cinnamon, which has been found on
actual mummies, it cannot be verified at present time that it is. A mummy from
the 20th Dynasty is described as having:
“a thick layer of spicery covering every part of it…this external covering,
which is nowhere less than an inch in thickness and which is interposed
everywhere between the bandages and the skin…still retains the faint
smell of cinnamon or cassia…but when mixed with alcohol or water and
exposed to the action of heat the odour of myrrh become powerfully
predominant.” (0sburn, quoted in Lusas, Anc. Eg. Mat, p.308-9)
Another mummy examined in the last century was also said to be filled with:
“the dust of cedar, cassia, etc.” (Pettigrew, quoted ibid., p.309). 10
2.4 The Arabs
In ancient times, the south Arabian region was occupied by a nomadic race, the
Sabians, whose vocation was sailing and sea trading, mainly spices. The ancient
Egyptians probably collected their requirement of spices from these people. They
also carried spices form Gilead to Egypt and it was possibly from Arabia that the
Egyptian Queen Hatshepsut collected Cinnamon and Cassia over 3500 years ago
(the land of “Punt”).
South-West Arabia was known as the land of Myrrh, Frankincense and Cinnamon.
6
Medicine of the Prophet, IBN Qayyim al-Jawziyya, Penolope Johnstone, 2013, p. 264
The book of spices, F. Rosengarten, 1969, p. 23-96
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 3-4
9
http://www.reshafim.org.il/ad/egypt/funerary_practices/embalmers.htm
10
https://ancientfoods.wordpress.com/2013/12/16/plants-and-herbs-in-ancient-egypt/ Original article:By Joanna LinsleyPoe,Copyright August 28, 2013
7
8
5
All sort of stories were made-up by the Sabean traders about Cinnamon and
Cassia to keep the source of Cinnamon a mystery.
“Far away, in a distant land, said Arab traders to spice buyers from Europe,
there is a great lake. It is surrounded by deep and fragrant woods and high
cliffs. On those cliffs nests a great dragon-like bird with a scimitar-sharp
beak and talons like Saladin‟s sword. The nest of this bird is made of only
one material; the bark of a rare tree. And when it has made its nest, it does
not lay eggs in it. Oh no. It does not need to. It flaps its wings so fast that
the bark catches fire and then the bird sits in the middle of its blazing pyre.
And then, lo and behold, it emerges from the flames refreshed, renewed,
rejuvenated. The name of the bird is Phoenix. And the name of the bark?
Ah! It is cinnamon. And that is why, that is exactly why, cinnamon is so
expensive.”11
For a very long time the Arabians held a monopoly on the spice trade. By the end
of the third century AD, the Arabians had established trade relationships with
China, mainly for trading in Cassia.
The Arab domination of the spice trade was broken by the rise of the Roman
Empire.12
2.5 The Greek and Romans
Cinnamon and Cassia were among the most valuable medicinal plants for ancient
Greeks and Romans. It was even more valuable than gold.
The Greek mariner Hippalus discovered the trade systems in the Indian Ocean,
which were known only to the Arabs. It is believed that he had travelled to India
and back around AD 40. Thereby the direct trade route between Rome and the
West Coast of India was opened up. As a result, by the end of the first century
AD, the use of spices in Rome had grown miraculously. Cinnamon, Cassia and
Cardamom occupied the pride of place among the spices.13
The Romans were the most extravagant users of aromatics in history. The use
was not limited to the kitchen, but also for fumigation and cosmetics. For
example, aromatic spices were strewn along the path behind the funeral. It was
also customary for men to be heavily perfumed and legionaries reeked of the
fragrances of the East. Even lamp oil was mixed with aromatics to keep harmful
vapours away.14
Ancient Greeks imported Eastern spices (Pepper, Cassia, Cinnamon, and Ginger)
to the Mediterranean area; they also consumed many herbs produced in
neighbouring countries.
The Phoenicians were probably the first to carry Cinnamon and Cassia to Greece.
They were accomplished sailors and transported Cinnamon from the East to the
West.15
2.6 The Chinese
Spices and herbs were used in very early time in China. China emerged as a
major trade of spices during the 15th and 16th century, especially in Cassia,
Ginger and procuring large quantities of Pepper and other spices.
“It seems quite probable that the Chinese, who traded with Ceylon were
concerned in the discovery of the valuable qualities of the bark of
Sinhalese tree, similar but superior, to the cassia of their own
country.........At any rate when the Sinhalese product was imported into
Europe, its superior character was soon recognized and the product
fetched very high prices.” (Redgrove, 1933, Spices and Condiments) 16
11
12
13
14
15
16
Cinnamon and Cassia, The genus Cinnamomum, P.N.
Cinnamon and Cassia, The genus Cinnamomum, P.N.
Cinnamon and Cassia, The genus Cinnamomum, P.N.
The book of spices, F. Rosengarten, 1969, p. 23-96
Cinnamon and Cassia, The genus Cinnamomum, P.N.
Cinnamon and Cassia, The genus Cinnamomum, P.N.
Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 5-6
Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 5-6
Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 5-7
Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 4-5
Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 6-7
6
The ancient use of spices in China is not clear, but it is known that Cassia was
utilized at a very early date in Egyptian embalming. Since it did not grow in Egypt
or Arabia, it seems logical that this aromatic bark must have been used earlier in
China, where it was native and was cultivated probably centuries before it ever
found its way to the land of the pharaohs.
There is historical evidence that Cassia must have been an important spice in
South China as early as 216 BC, when the province Guìlín, meaning Cassia
Forest, was founded. The name Gui River, in this same province of South China,
becomes Cassia River, when translated.17
2.7 The Europeans
The Europeans discovered Cinnamon and Cassia when they started sailing around
the world in search of pepper. During the middle ages (between the 5th and 15th
century) spices started reaching Western Europe. Marco Polo, the most renowned
traveller of the middle ages, mentions in his travelogues about the spice trade.
He writes wrote about the Cassia cultivation in China, Cloves of Nicobar, Pepper,
Ginger, Cardamom and the Cinnamon of the Malabar Coast and mane seed
spices, such as sesame.
By the 13th century the East Indies became a busy trading centre in spices. Java
was the main centre for trading in Nutmeg, Mace and Cloves that came from the
Moluccas Islands. Spices like Pepper, Cardamom, Cinnamon and Cassia were a
great contribute to the European cooking.
“The coming of the highly aromatic and pungent spices of the orient was
the greatest boon to the European food and cooking of all times. New
methods of preserving food quickly came into existence; dishes took on a
fullness of flavor previously unknown; beverages glowed with a redolent
tang, and life experienced a new sense of warmth and satisfaction.”
(Parry, 1969, Spices, Vol. 1)
The people of ancient times and middle ages also used spices as medicine. Like
Warren R. Dawson made a collection of medical recipes from the 15th century. He
indicated 26 spices for various diseases. Cinnamon and Cassia were components
of medicines recommended for coughs, chest pain, headache, digestion and gas
problems.18
3. Cinnamon as Medicine
The medicinal and aromatic properties of Cinnamon are used in the traditional
medicines of India and China. In the Ayurveda and Shidha medical systems,
Cinnamon bark, twigs, leaves and oil are used as ingredients of many multidrug
preparations. In the pharmacopoeias of India, Britain, China, Australia, Belgium,
Europe, France, Germany, Hungary, Japan, The Netherlands, Portugal and
Switzerland both Cinnamon bark and oil are included as official drugs (mainly as
a carminative and flavouring compound).
Also the ancient Egyptians, Greek and Arabs used Cinnamon for medicinal or
related purposes.
3.1 In ancient Egypt
There is no record from Pharaonic Egypt of Cinnamon having been taken
internally for any purpose. However, there are prescriptions for Egyptian
unguents that indicate that its characteristic scent and antiseptic qualities were
appreciated.
1. An unguent to sooth the members: kohl 1; wax 1; frankincense 1;
cinnamon 1; dry myrrh 1; ox fat 1; sweet moringa oil 1; to be used as
a poultice for four days.
17
18
The book of spices, F. Rosengarten, 1969, p. 23-96
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 6-7
7
2. A remedy to make grow: carob pod pulp1; beans1; cinnamon 1; oil or
fat 1; honey 1; is ground together and is bandaged therewith.
3. A remedy to heal every effluence: goat‟s fat 1; wax 1; fragrant gum1;
cinnamon 1; fresh moringa oil 1; is mixed and applied to the effluence
until it is healed.
4. A remedy for destruction of an eating ulcer on the gums: cinnamon 1;
gum 1; honey 1; oil or fat 1; to be used as a bandage.
5. Cinnamon, one of the ingredients in a suppository „to cool the anus‟,
made up from equal parts juniper berries, frankincense, ochre, cumin,
cinnamon, honey, myrrh, and three unidentified ingredients.19
3.2 Greek medicine
Spices and herbs played an important role in ancient Greek medical science.
Hippocrates (460-377 BC) wrote about spices and herbs, including Saffron,
Cinnamon, Thyme, Coriander, Mint, and Marjoram. He noted that great care
should be given to the preparation of herbs for medical use. Of the 400 herbal
remedies utilized by Hippocrates, at least half are in use today.
Around the first century CE, Pedanius Dioscorides, a Greek physician, botanist,
pharmacologist and surgeon and author of the Materia Medica, published the first
plant monograph that included 600 herbs, describing how to choose, store and
apply plants for a range of health benefits. Another Greek physician, Galen (131–
200 CE), who lived in Rome from 162 CE, had a strong influence on the
development of herbal remedies, but used complicated mixtures, containing up to
100 ingredients. Dioscorides‟ monograph was used as a principal reference in
Europe until the 17th century.20
Dioscorides records:
“Cinnamon provoked urine, it cleared the eyes and made the breath
sweet. An extract of cinnamon would bring down the menses and would
counteract the stings and bites of venomous beasts, reduce the
inflammation of the intestines and kidneys, comfort the stomach, break
wind, would aid in digestion and when mixed with honey would remove
spots from the face that was anointed there with” (Farrell, 1985, Spices,
Condiments and Seasonings).
3.3 Ayurveda
Ayurveda texts describe Cinnamon as Katu-Mathiram (pungent-sweet), tiktarasm
(appetizer and produces dryness in mouth), ushnaveeryam (increases body
temperature, improves blood circulation, stimulates appetite and digestion),
kaphavataharam (subdues vata and kapha, which are two of the basic biological
parameters of the human body according to the Ayurveda system of Medicine),
pittaharam (subdues pitta, the third of the basic biological parameters of the
human body), laghu (helps digestion), ruksham (produces dryness).
These properties make Cinnamon useful for the treatment of aruchi (anorexia),
hridrogam (heart disease), diseases of the vasthi (bowel), arsad (piles), and krimi
(helminthic infections).
Cinnamon bark contains many chemical constituents and oil, (the oil also contains
several constituents), that different modes of pharmacological activities are
exhibited by cinnamon.21
3.4 Indian Materia Medica
The Indian Materia Medica (Nadkarni, 1976) describes Cinnamon bark as
carminative, antispasmodic, aromatic, stimulant, astringent, antiseptic, stomachic
and germicidal. The oil is a vascular and nerve stimulant. In large doses it is an
irritant and a narcotic poison. In the book Materia Medica of India and their
19
https://ancientfoods.wordpress.com/2013/12/16/plants-and-herbs-in-ancient-egypt/ Original article:By Joanna LinsleyPoe,Copyright August 28, 2013
20
Health benefits of herbs and spices: the past, the present, the future, Linda C. Tapsell e.a., 2006, p. 5
21
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 259
8
Therapeutics (Khory and Katrak, 1994) many other valuable actions are
attributed to Cinnamon bark (powder) and oil.
In medicinal doses it is a good remedy for flatulence, paralysis of the tongue,
enteralgia (acute intestinal pain) and cramps of the stomach. As an antiseptic it is
used as an injection for gonorrhoea. As a germicide it destroys pathogenic bacilli
and is used internally in typhoid fever. The bark is a homeostatic, has a specific
action on the uterus and is given with other urine stimulants to promote
parturition and to check haemorrhage. It is useful in case of bronchitis and
pneumonia. The oil is used in the treatment of rheumatism and muscular pain. It
is anti tubercular and used as an injection in phthisis (tuberculosis of the lung).22
3.5 Medicine of the Prophet
Early in Islamic history, the sayings and actions of the Prophet concerning
medicine were assembled into collections, which came to be known as al-Tibb alNabawi or Medicine of the Prophet.
Treatment of illness by the Prophet consists of three types: with natural
medicines, with divine medicines and with a combination of the two.
It is related in an Israelite tradition that Abraham, the friend of God, said:
“‟O Lord, from whom comes illness?‟ He replied: „From Me.‟ So he asked:
„And from whom comes the remedy?‟ „From Me.‟ He asked: „And what is
the business of the physician?‟ The Lord replied: „Someone by whose
hands I send the remedy‟.” (Medicine of the Prophet, IBN Qayyim alJawziyya, Penolope Johnstone, p.12)
In Medicine of the Prophet it is said that God has not made any disease that can
be treated without making a remedy for it. Most of the medicines are simples, but
often ingredients were added to the simple that will reinforce it or temper its
strength.23
“Darsini (Cinnamon) is hot and dry, and in the third degree. It contains
fragrance, which fortifies the stomach. A mouthwash with cinnamon in it
taken on an empty stomach, is good for bad eyesight. Cinnamon also
strengthens ointments.” (Jalalu‟d-Din Abd‟ur-Rhman As-Suyuti, 2004, AsSuyuti‟s Medicine of the Prophet, p.60)
3.6 Avicenna
Avicenna's real name was Abu Ali al-Husayin ibn Abd Allah ibn Sina, also known
as the Prince of Physicians. He was born in 980 AD in the Persian town of
Bukhara. He wrote the Kitab ash-shifa (the Book of Healing) and the al-Qanun
fi‟l-tibb (Canon of Medicine), which is based on medical knowledge from the
Greeks, Romans and Arabs before him and where he added his own new Materia
medica. These books were translated into Latin in the 12th century and he
became a very important influence on European medical thoughts for many
centuries.
Avicenna often refers to the work of Pedanius Dioscorides‟ Metaria medica. The
text was available in an Arabic translation by Hunayn ibn Ishaq in the 9th century
CE, many years before the birth of Avicenna. Dioscoides lived circa 40-90 CE
during the time of the Roman Emperors Nero and Vespasian.
The term of al-Sin (China) and „Sini‟ (Chinese) are used about 46 times in the
Canon of Medicine, which refers to the imported herbal drugs from China.
Cinnamon (Dārsīnī) is one of important Chinese herbs in Islamic medical books. 24
22
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 259
Medicine of the Prophet, IBN Qayyim al-Jawziyya, Penolope Johnstone, 2013, p. xvii-22
The Canon of Medicine (al-Qanun fi‟l-tibb), Volume 1, Avicenna, Lelah Bakhtiar, 2012, xxxvii-xl
The Canon of Medicine (al-Qanun fi‟l-tibb), Volume 2 Natural Pharmaceuticals, Avicenna, Lelah Bakhtiar, 2012, xxvi
23
24
9
3.7 Chinese medicine
Shen Nong, also known as the Emperor of the Five Grains (Wŭ Gŭ Xiān Dì), one
of the founders of Chinese Medicine, has written the Shén Nóng Běn Căo Jīn, the
earliest treatise, on medicine, which mentioned more than a hundred medicinal
plants. Among them the spice Cassia is known under the name of Guì.
The first authentic record of the use of Cassia in China may be found in the Chŭ
Cí (Elegies of the State of Chu), written in the 4th century BC. Ginger (Jiāng) was
mentioned even earlier by the philosopher Confucius (551-479 BC) in his
Analects.25
In the Chinese Materia Medica many pharmacological activities are attributed to
Cinnamon. Cinnamon is considered to have antimalarial, antiallergic and
immunostimulant, antiulcerogenic and hypotensive activities and cardiovascular
effects. It is included in two forms, Ròu Guì (dried bark) and Guì Zhī (dried twig).
Both warm the nutritive Qi and blood, assist Qi transformation, and disperse
congealed cold. However, being from different parts, they are different as
drugs.26
4. Differences
Seen from different perspective in medicine it is clear Cinnamon plays an
important role. Compared to all the different medicines over the world through
time, there is a similarity: they all describe Cinnamon as a medicinal. Although,
the name Cinnamon is often used incorrectly. There is a difference between
Cinnamon and Cassia, not only by name and by plant. Only Chinese medicine
differs between two different drugs form the same plant.
4.1 Difference Cinnamon and Cassia
Avicenna describes in his Canon of medicine differences between Cinnamon and
Cassia. Not only the difference in appearance of both, but also the actions.
Arabic name(s): Dārsīnī (Cinnamon), Qirfah al-dārsīnī (Cinnamon Rind), Kasīlā
(type of Cinnamon), Salīlkhah (Cassia bark).
Latin name(s): Cinnamomum cassia; Cinnamomum zeylanicum (Cinnamon Rind)
Cinnamon is a well-known drug. There are many different kinds grown in different
places. Some of these are:
1. Blackish, mountainous, thick. The small is considered to be better;
2. White, soft, inflated with roots without rind;
3. Black and smooth that bears a few knots;
4. Greenish variety that has a scent similar to cassia bark.
The rind of Cinnamon is red like that of Cassia bark. Its potency is retained for a
longer period of time, in particular, when powdered and made into tablets using
wine.
The best type of Cinnamon is that which has a pleasant fragrance and is pungent,
but not an irritant in taste, it is uniform in colour.
Cinnamon and Cassia bark are hot and dry in the third degree (directly impair the
normal functioning of the body, but not to the extent of causing disease or
death).
The type known as Qirfah al-darsini is hot and dry in the second degree (a little
more potent, but unless taken repeatedly or in larger doses they do not disturb
the normal functioning of the body and even when they do so, it is only
indirectly).
Kasila is hot and moist in the first degree (whose action is not ordinarily felt by
the body, i.e., the heat or cold produced by them is not appreciated unless the
drug is taken repeatedly or in a larger quantity).
Cinnamon has properties of being highly diluting or blood thinning, absorbent and
opening. It removes decaying and watery discharge that is in a state of foul
25
26
The book of spices, F. Rosengarten, 1969, p. 23-96
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 259-260
10
decay from an ulcer or wound that originates from corrupt humours. Its oil is very
hot, liquefying and dissolvent.
Kasila has an adhesive property. It reduces the potency of hot drugs like that of
gum.
Cassia bark‟s dissolvent property dissolves thick gases. It is slightly constricting
of the tissues or canals of the body. It is considerably pungent and tenuous so
that its dryness is equal to an irritant substance without causing irritation. Due to
its pungency, it is erosive. Its constricting property helps other constricting drugs.
Its dissolvent property helps purgative drugs to be better purgatives. Its
dissolving, constricting and diluting properties strengthen the organs. 27
For cosmetic use Cinnamon is rubbed on lentil-shaped reddish-black pigmented
spots of the skin. It is mixed with vinegar in treating acne. Kaila is fattening. It is
said to improve complexion.
Cassia bark dissolves hard and cold swellings of the organs in the cavities of the
body, especially those in the abdominal cavity.
For wounds and ulcers Cinnamon is useful in treating ringworm and ulcers. Cassia
bark, when mixed with honey, is rubbed on acne.
The oil of Cinnamon is a very good drug for treating the disease of the nervous
system characterized by jerky, involuntary movements.
Cinnamon is useful in treating a head cold. Its oil causes heaviness of the head.
The brain is putrefied by absorbing the fluid from it. It relieves earache or is used
as an ingredient in compound medicines for the ear.
Cinnamon is useful in treating dim or dark vision, whether used orally or as a
collyrium. Thick fluids of the eye are removed with it. Due to the fact that Cassia
bark constricts the tissues or canals of the body and is dissolvent, it is used in
medicines prepared for treating eye disease.
Cinnamon clears the chest of congestion and is useful in treating coughs. Cassia
bark is useful in treating chest infections.
Cinnamon removes obstructions in the liver. It strengthens the liver and the
stomach. It removes fluids from the stomach. It is useful in treating swellings. A
syrup made from cassia bark is useful in treating the liver and stomach or its
infusion in wine.
Cinnamon is useful in treating pain in the uterus, kidney pain, inflammation of the
tube that carries urine from the body and kidney inflammation. It is mixed with
olive oil, wax and egg yolk to curb excessive action and dispersion. This is so that
it not produces hardness in the uterus and kidneys. It is a diuretic and stimulates
menstruation. It induces abortion. When taken along with caraway, it is useful in
piles. If its intensity is diluted by mixing it with olive oil and wax, its oil is useful
in treating pain in the uterus. Cassia bark helps urinary and menstrual discharge.
This is especially the case when their retention is due to the presence of thick
humours. It is also useful in treating kidney and bladder pain. A hip bath in the
boiled down form of it helps dilation of the uterus and makes it more slippery.
Snuffing its smoke or vapour or oral use is also a good remedy for treating
difficult urination. It is the opinion of some physicians that Cassia helps expelling
a fetus.
Cinnamon is useful in treating a fever with chills, especially when its oil is used as
a massage.
Cinnamon is useful in treating poisonous insect bites. Used as a poultice with
myrrh, it is useful in treating scorpion poison. Cassia bark is taken orally for
snakebites.28
In nomenclature, true Cinnamon or C. zeylanicum or C. verum is known as
Cinnamon and C. cassia is known as Cassia, whilst the country of origin denotes
the quality. Cassia is a member of the same family as Cinnamon. However Cassia
and Cinnamon (Dalchini) do not have in common is their coumarin content. The
term Cassia never refers to Ceylon cinnamon. While most simply referred to as
27
28
The Canon of Medicine (al-Qanun fi‟l-tibb), Volume 2 Natural Pharmaceuticals, Avicenna, Lelah Bakhtiar, 2012, p. 245-252
The Canon of Medicine (al-Qanun fi‟l-tibb), Volume 2 Natural Pharmaceuticals, Avicenna, Lelah Bakhtiar, 2012, p. 251-252
11
Cassia. Although related, Cinnamon and Cassia are not obtained from the same
plant. They should be treated as separate drugs, both from a nutritional and a
health standpoint. Scientifically, there is only one true Cinnamon, which is most
commonly called Ceylon cinnamon, and comes from the plant Cinnamomum
zeylanicum. Cassia is often misnamed and mistaken as Cinnamon and marketed
to the consumers through retail outlets. Since the price of Cassia is far below that
of Cinnamon, the traders misuse and encash the opportunity for their benefit by
mis-declaration of the product.
There are naturally occurring plant components present in Cassia. It is a chemical
compound specifically from benzopyrene family. While the level of naturally
occurring coumarins in Ceylon cinnamon appears to be very small and lower than
the amount that could cause health risks, the level of naturally occurring
coumarins in the Cassia appears to be higher and may pose a risk to some
individuals if consumed in substantial amounts on a regular basis. The chemical
composition of Cinnamon and Cassia is different. In contrast to Cassia, Ceylon
cinnamon contains eugenol and benzyl-benzoate but no (at most traces) of
coumarin. The coumarin level in the bark of cassia varies considerably. They
depend considerably on respective sub- species or climatic conditions.
Cassia varieties have a stronger, more intense and often hotter flavor than
Ceylon cinnamon due to an increased percentage of cinnamaldehyde, up to 5-6%
by weight. Cassia also has a significant amount of the blood-thinning
phytochemical coumarin. 29
Cinnamon and Cassia sticks, however, have obvious visual markers which make
them easy to identify:
Cinnamon
Cassia
Real or True Cinnamon is
sweet and delicate
Light brown/tan colour
Cinnamon cassia is strong to
peppery
Reddish brown to dark brown
Look
Sticks curl from one side only
and roll up like a newspaper.
Real cinnamon from Ceylon
(Cinnamomum zelanicum) is
filled like a cigar
Feel
Smooth
Cinnamon cassia bark is
thicker because its outer layer
is stripped off. For that reason,
Cassia sticks curl inward from
both sides toward the center
as they dry. Cassia has a
hollow tube
Rough and uneven
Grown in
India, Sri Lanka
China, Vietnam, Indonesia
Coumarin content
Low
High
Taste
Colour
30
4.2 Difference Guì Zhī and Ròu Guì
The main production areas of Cassia cinnamon in China are characterised by
mean daily temperature of about 22 °C and an annual rainfall of 1250mm in
about 135 wet days. The absolute maximum temperature is about 38 °C and the
absolute minimum is 0 °C. It is grown in southern China at altitudes up to 300m.
Cassia cinnamon is usually grown from seeds, but can be grown from cuttings
also. However, Cassia plants grown from cuttings are not good, as the bark of
such trees is not thick and essential oil contents in leaves and barks are less. Ripe
fruits from mother trees producing thick bark of good aroma. In China the plants
are coppiced four to five years after planting, and regularly thereafter. They are
maintained as thick bushes and are retained in the field for a considerable period
of time. The strongest shoots are sometimes retained for growing and later used
from seed and Cassia bud production.
29
30
http://www.fssai.gov.in/Portals/0/Pdf/CASSIA(20-05-2013).pdf
http://www.fssai.gov.in/Portals/0/Pdf/CASSIA(20-05-2013).pdf
12
C. cassia bark, is often referred to as Cortex cinnamomi and known as Ròu Guì in
Chinese medicine. The dried twig of C. cassia, known as Ramulus cinnamomi (Guì
Zhī), is another herb used in Chinese medicine. They are used differently and for
different purposes.31
Origin
Location
Harvest
The true smell and
taste
Best quality
Processing
Taste
Channels
Key Characteristics
Dosage
Best in
Caution
31
Guì Zhī
Ròu Guì
Cinnamomum, Cinnamomi
Ramulus
Guangxi and Guangdong
provinces of China
Burgeon cut from march to
July
Special fragrant smell,
pungent, spicy and slightly
sweet taste
Young twigs without leaves or
any withered parts (Dan
Bensky)
Tender, brown, red color with
fragrant smell (Zhang Tingmo)
Cinnamomum cassia,
Cinnamomi cortex
Guangdong, Guangxi and
Hainan provinces in China
Collected in autumn
Sliced into pieces or segment,
cooled and dried, unprocessed
Acrid, sweet, warm
Heart, Lung, Bladder (Dan
Bensky)
Lung, Heart, Kidney, Liver
(Zhang Tingmo)
Light and warm, releases the
muscle layer, unblocks Yang
Qi, warms the middle (Dan
Bensky)
Induce sweating and release
exterior, warm and unblock
the meridians, warm and
reinforce the Yang Qi (Zhang
Tingmo)
3-9g (Dan Bensky)
3-10g. For external
application, it is applied at an
appropriate amount (Zhang
Tingmo)
Dispersing pathogenic cold in
the exterior of the body
In cases of warm-heat
pathogen disease, Yin
deficiency with heat sings, and
heat in the blood with
vomiting. During pregnancy or
in cases of excessive
menstruation, use only in
doses of 6g or less, preferably
Sweet and pungent with heavy
fragrance
Thick, heavy, oily pieces of
bark, purplish red on cross
section, with an intense aroma
(Dan Bensky)
Intact, heavy, smooth an thick,
purple cross section, heavy oily,
less fibre (Zhang Tingmo)
Unprocessed
Acrid, sweet, hot
Heart, Kidney, Liver, Spleen
(Dan Bensky)
Kidney, Spleen, Heart and Liver
(Zhang Tingmo)
Warms and tonifies the Yang,
disperses cold, promotes the
movement of blood (Dan
Bensky)
Reinforce fire and strengthen
Yang, dispel cold and stop pain,
warm meridians and collaterals
(Zhang Tingmo)
1.5-4.5g; should be added near
the end of the decocting process
For powders and pills, use 1-2g
per dose (Dan Bensky)
1-5g; it should be decocted later
or soaked in water for taking. 12g powder is taken after mixed
with water (Zhang Tingmo)
For warming the interior and
stopping pain
Use with caution when there is
blazing fire from Yin deficiency,
excessive heat in the interior, or
during pregnancy (Dan Bensky)
Contraindicated for syndrome of
Yin deficiency with fire effulgent,
haemorrhage due to blood heat
and pregnant women. It is
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 179-180
13
Comment
the dry-fried Cinnamon twigs.
Its use is also discouraged
where there are signs of
pathogenic heat.(Dan Bensky)
Induces heat, damages the Yin
and moves blood. It is
prohibited for those with warm
pathogens, Yin deficiency with
effulgent fire, or reckless
movement of the blood due to
heat in the blood. Use with
caution in pregnant women.
(Zhang Tingmo)
Being a twig, it primarily
moves upward to warm and
unblock the channels and
collaterals
incompatible with Chi Shi Zhi
(nineteen incompatibilities)
(Zhang Tingmo)
Because it is the bark from the
lower portion of the tree, it
enters the lower burner to tonify
the Kidney Yang and restore the
Fire at Ming Men.
Guì Zhī
Guì Zhī is dried twig of C. cassia. The drug is collected in spring-summer, freed of
the leaves and then dried in the sun or in the shade. This herb is mainly produced
in the provinces of Guangdong and Guangxi in China.32
Guì Zhī is cited one-hundred-thirty times in seventy-seven different formulas
according to the Shāng Hán Lùn and Jīn Guì Yào Lüè.
It releases the muscle layer and expels the wind pathogen: the Spleen focuses on
the nutritive level, the Lungs on the protective level; sweetness mobilizes the
Spleen, acridity the Lungs.
It is indicated for wind-cold exterior excess syndrome since Guì zhī can assist Má
Huáng in inducing sweating and releasing exterior. For instance Má Huáng Tāng
(from Shāng Hán Lùn). It is indicated for wind-cold exterior deficiency syndrome,
spontaneous sweating due to disharmony of nutrient and defensive Qi, and those
with a floating and moderate pulse.
Guì zhī combined with Bái Sháo to regulate the nutrient and defensive Qi. For
instance, Guì zhī Tāng (from Shāng Hán Lùn). It is indicated for colds with preexisting Yang deficiency. This herb disperses wind-cold in the exterior and warms
interior Yang Qi. It is often combined with Fù Zĭ to assist the Yang and release
exterior.
Another action of this herb is to warm the meridians and dispel cold. It can
smooth and promote the movement of blood to invigorate blood. It can be used
with any of the blood activation and stasis resolving herbs.
This herb is used with herbs that dispel wind-damp and herbs that alleviate pain.
Its nature is ascending and floating, so it is good for moving upward.
Because this herb can warm and assist the Yang of the Heart, Kidney (Bladder)
and Spleen, it can be used for all kinds of Yang deficiency syndromes. It can
warm and activate the Heart Yang to invigorate blood and restore the pulse. It is
usually combined with herbs that ventilate, open, and disperse accumulation,
activate blood and resolve stasis, and tonify the heart Qi. For instance, it is used
in Zhĭ Shí Xié Bái Gù Zhī Tāng (from Jīn Guì Yào Lüè), which is primarily indicated
for depressed chest Yang and chest impediment from Qi accumulation and
phlegm blockage.
Guì Zhī Gān Căo Tāng (from Shāng Hán Lùn) is primarily indicated for Heart
palpitations from damage of the Heart Yang.
It is mostly combined with Bái Zhú, Fú Líng and other herbs that tonify and
benefit the Spleen Qi, expel Dampness and resolve phlegm. For instance, Líng
Guì Zhú Gān Tāng (from Jīn Guì Yào Lüè) is indicated for Kidney and Bladder
32
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 179-180
14
Yang deficiency with cold congealing, inhibited urination from Qi not transforming
and oedema.
For example Wŭ Líng Săn (from Shāng Hán Lùn), the herb is used with herbs like
Fú Líng and Zhū Líng that promote urination and heave the action of warming
Yang to transform Qi, and moving water to promote urination.
There are different nomenclature for the different kinds of Guì Zhī and the related
actions.
Nomenclature
Preparation
Action
Nèn Guì Zhī
Tender Cinnamon
Twigs
Guì Zhī Jiān (Guì Zhī
Shāo)
Cinnamon Twig
Points
The young twig tips
Rich, heavy aroma which is
highly desirable
The fine tips
Guì Zhī Mù
Cinamon Twig Wood
Cinnamon twigs with the bark
removes, soaked, slices, and
then dried
Chăo Guì Zhī
Dry-fried Cinnamon
Twigs
The twigs are fried or baked to
a deep golden color, with small
scorched spots
Zhì Guì Zhī or Mì Zhì
Guì Zhī
Prepared or Honeyprepared Cinnamon
Twigs
The twigs are dry-fried or stirfried or baked with honey until
deep golden in color
Popular, because of their
aroma and greater capacity to
unblock the blood vessels and
disperse wind-cols. This form is
most appropriate in formulas
such as Cinnamon Twig and
Poria Pill (Guì Zhī Fú Líng Wán)
While weaker at mobilizing the
exterior, releasing the muscle
layer, and inducing sweating,
their actions in warming the
channels and unlocking the
collaterals are stronger
This reduces its acrid,
dispersing action, but
increases its warm, unblocking
properties. This may be useful
for treating wind-cold wit
sweating in older or weaker
patients, for whom a milder
sweat-inducing action is
indicated
Dry-frying increases the herb‟s
warm, Yang Qi tonifying
action, while reducing its acrid,
dispersing properties. This
method is preferred when
Cinnamomi Ramulus (Guì Zhī)
is to be used to tonify the
middle burner, as in Minor
Construct the Middle Decoction
(Xiăo Jiàn Zhōng Tang)
33
Ròu Guì
The bark is extracted from cut stems as in the case of Cinnamon. The main
shoots are ringed at intervals of 30-60 cm or else cut into pieces. Longitudinal
slits are made and the bark is then separated by using a special type of curved
knife. The bitter tasting outer bark is then scrapped of and the bark is dried in the
sun. When drying the bark it turns brown and curls into a hollow tube or quill.
Quills are tied into bundles. Usually, no further post-harvest operations are done
by Chinese producers. When a cleaner product is required the dried bark is
washed in fresh clean water, and dried thoroughly and packed in bundle. 34
33
Materia Medica, Chinese Herbal Medicine, 3rd edition, Dan Bensky, Steven Clavey, Erich Stöger, 2004, p. 8-11
Chinese Materia Medica, Chief Editor Zhang Tingmo, 2008, p. 342-343
34
Cinnamon and Cassia, The genus Cinnamomum, P.N. Ravindran, K. Nirmal Babu and M. Shylaja, 2004, p. 156-184
15
It has the actions of reinforcing fire and strengthening the Yang, warming Yang
and dispersing cold. Its actions are similar to Fù Zĭ, but without the action of
restoring Yang from collapse. It is combined with the Kidney Yang warming
herbs. For instance, it is combined with Lù Jiăo Jiāo and Fù Zĭ in Yòu Guī Yĭn
(from Jĭng Yuè Quán Shū).
For gastric-abdominal cold pain, poor appetite and loose stool due to deficiency of
Kidney-Spleen Yang, it is combined with Kidney-Spleen warming herbs. For
instance it is combined with Fù Zĭ, Rén Shēn and Bái Zhú in Guì Fù Lĭ Zhōng Wán
(from Sān Yīn Fāng).
For palpitations, oppression in chest, it is combined with the Yang warming and
Qi tonifying herbs. For instance, it is combined with Rén Shēn and Huáng Qí in
Baŏ Yuán Tāng (from Bo Ai Xin Jian).
It is good at dispelling cold, warming meridians and alleviating pain, and
indicated for all pain syndromes due to congealing cold. It can be used alone or
combined with other meridians warming and coldness dispersing herbs.
For amenorrhea an dysmenorrhea caused by deficiency cold of thoroughfare and
conception vessels and/or congealing cold and blood stasis, it is combined with
the blood activating and Qi moving, cold dispersing and pain alleviating herbs.
For instance it is combined with Dāng Gūi, Chuān Xiōng and Xiăo Huí Xiāng in
Shào Fù Zhú Yū Tāng (from Yī Lín Găi Cuò).
It has actions of warming and unblocking blood vessels, activating blood and
resolving stasis. It is usually combined with blood activating herbs for congealing
cold and blood stasis syndrome. For postpartum abdominal pain and lochiorrhea
due to obstruction of stagnant blood, it is usually combined with Dāng Gūi and
Chuān Xiōng. For female abdominal pain and mass due to Qi stagnation and
blood stasis, it is combined with the Qi moving, blood activation and mass
resolving herbs. For instance it is combined with É Zhú, Táo Rén, Chì Sháo and
Zhí Qiào in Peng E Zhu Wan (from Jì Yīn Gāng Mù).
In addition, small amount of Ròu Guì is usually used for Qi and blood deficiency
syndrome, because it can reinforce Yang to promote the generation of Qi blood,
such as the formula Shí Quán Dà Bŭ Tāng and Rén Shēn Yăng Róng Tāng
This herb‟s popularity over the last two millennia has given rise to a complicated
nomenclature. All of the desirable qualities have given rise to such names as Jade
Cinnamon (Yù Gùi), Oily Cinnamon (Yóu Ròu Guì), Purple Oily Cinnamon (Zĭ Yóu
Guì), Crimson Oily Cinnamon (Chì Yóu Guì), Superior Cinnamon (Shàng Ròu Guì),
and Superior Oily Cinnamon (Shàng Yóu Guì).
Nomenclature
Preparation
Action
Guān Guì
Official Cinnamon
Is taken from the thinner bark
of trees that are between six
and seven years old. This bark
has less oil than the principal
herb, and is thought to be
drier
It is used more to warm the
middle burner and dry
dampness, and is less
fortifying for the Yang Qi. The
dosage is 4.5-9g. It is called
„Official‟ Cinnamon, because it
is the best quality always
reserved for government
officials. Later interpreted by
some writers to be Cortex
Cinnamomoi Loureiroi.
Qĭ Biān Guì
Standing Sides
Cinnamon
Also known as Clear
Transformed
Cinnamon Bark
(Qīng Huà Roù Guì)
Băn Guì
Plank Cinnamon
This is the bark from trees
over ten years of age, which is
prepared so that the bark curls
in the shape of a „W‟.
This is the bark form old trees,
cut into thick sections
16
Its quality is still considered
good as long as it is sufficiently
Ròu Guì Xīn
Cinnamon Heart
This is either Official Cinnamon
or Standing Side Cinnamon,
with their bark completely
removed; it is also known
simply as Guì Xīn
35
aromatic. Thicker sections such
as this can be decocted longer
than thinner slices or powders,
and still remain fragrant
An interior herb that
specifically warms the nutritive
level, and thus treats all nine
types of Heart pain, cold pain
within the abdomen, and all
disorders of the channels and
collaterals along the trunk of
the body, without exception. It
is unlike Cinnamomi Cortex
(Ròu Guì), which also unblocks
the channels, harmonizes the
nutritive and blood, fortifies
the sinews and bones, and
treats disorders such as painful
obstruction due to cold,
dampness, and wind.
Cinnamon Heart is not as
drying as other types of
Cinnamon Bark, and is best
used to assist the Heart Yang
and to re-establish harmonious
communication between the
Heart and Kidneys.
Conclusion
Cinnamon is maybe one of the most famous spices of the world with its own
history. Cinnamon and Cassia were among the first spices reaching ancient
Egypt. Probably the Greek and Romans used both, whereas the Arab traders
shrouded the sources in mystery, Cinnamon and Cassia were among the spices
sought after by most 15th and 16th century European explorers.
Through history Cinnamon and Cassia have proven their widely benefit for
humanity. Not only for their use in the kitchen for preparing and digesting food,
but for their broad function in all kinds of ways from cosmetic and aromatic to
medicinal applications.
Cinnamon is not just Cinnamon as would be thought off. The complexity of this
spice shows that Cinnamon is much more than just a spice. Like the fact that
there is a difference between Cinnamon and Cassia. Although, both are often
called the same, which is causing a lot of confusion.
The differences in specie, origin, harvesting and preparation have its influence on
the actions of Cinnamon and Cassia and how to use it for medicinal applications.
Apart from the fact that they are drugs from different plants and have different
efficacy, they do have similar actions for the human body. Cinnamon and Cassia
are both hot and dry with pungent, opening and moving action. Both are useful
for treating acne, eye diseases, liver and stomach problems, problems of the
excretory organs, uterus related complications and both can be useful in cases of
poisonous animal bites, according to Avicenna‟s Canon of Medicine.
If it is from Biblical or Islamic references, medicine systems in ancient times or
from different countries, they all mention Cinnamon and wrote about it with great
respect. Where those only make a difference between Cinnamon and Cassia, the
Chinese medicine is differentiating C. Cassia in two forms: Cortex cinnamomi
35
Materia Medica, Chinese Herbal Medicine, 3rd edition, Dan Bensky, Steven Clavey, Erich Stöger, 2004, p. 684-687
Chinese Materia Medica, Chief Editor Zhang Tingmo, 2008, p. 528-529
17
(known as Ròu Guì) and Ramulus cinnamomi (Guì Zhī). They both warm the
nutritive Qi and blood, assist Qi transformation and disperse congealed cold.
Looking to the actions of the drugs in Chinese medicine and to the other medical
systems they all have similarities, like improving blood system, treating digestive
problems, warming, drying, having effects on the heart etc. It is all related to
each other and all have this important deal in history till the day of tomorrow. So
in the end it can be said for sure: Cinnamon, The Spice of Life.
18
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