Herbal medicine comes is all shapes and sizes, smells and tastes.  One of my favourite is Cinnamon. Cinnamon is a familiar kitchen spice around the world, adding fragrance and warmth to everything from breakfast cereal and cookies to curries and roasts. But what most people don’t realise is that cinnamon is also a potent, powerful, well-researched medicine.

Cinnamon is actually the bark of fast-growing trees, members of the laurel family, native to Sri Lanka and India. The bark is harvested from young shoots that sprout from the stumps of the trees, which are cut back every couple of years. The bark is high in essential oils, coumarins, tannins, and other chemical constituents that help define its medicinal uses.

Because of the its warming and stimulating properties, cinnamon is used to boost vitality, improve circulation and clear congestion. It is a well respected digestive aid, particularly for causes of overeating, bloating, and sluggish digestion and one of the best herbs around for stabilising blood sugar levels. It is also a powerful antiseptic, with antiviral and anti fungal properties, and i often indicated in cases of viral infections, fungal infections, and colds and flus. And finally, because of its sweet, warming flavour, cinnamon is often used in medicinal formulas simply to improve their flavour. I have added a nice Chai tea, flavoured with Cinnamon below;

Chia tea with cinnamon 

Boil 5 minutes, then steep 10 minutes:

1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4″ ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water

Add, bring to a boil, and simmer 5 minutes:

2 Tbsp Darjeeling tea


6 Tbsp honey or brown sugar
1 Cup milk