This plant belongs to the family Lauraceae. Its branches grow upright and covered with numerous bright green leaves, with red nerves that travel. Oval shaped, are quite strong and resilient and hatch two at odds.
One grows in hot countries where winters are not too cold, as this plant does not usually bear.
It is native to Ceylon, whence it was exported to European countries, including Spain.
The flowering season starts in March and lasts through the spring, even to continue throughout the summer in some places. The flowers are borne at the ends of the branches in groups, are quite small and have a greenish tint that sometimes causes confusion with the leaves and can not distinguish between.
The party collected is the crust, which is preserved in one way or the other depending on what is to be used.
Cinnamon is known by all for use in the kitchen. But it has many other applications, most notably its use from many years ago to combat anemia and weakness and fatigue states. It has been used to cure stomach pains and generally as a restorative when strength fails for no apparent reason.
However, its main use is as real and as a spice to flavor cakes, cookies and all kinds of sweets.
Mandarins also used to ensure good breath.
Infusion. It makes a quart of water to boil and when it boils add 15 gr. Root. Slip the remains of the plant and if the taste is not pleasant you can add sugar or honey to sweeten. We recommend taking a cup after each meal to relieve the flu. To be most effective this preparation was usually add other plants such as eucalyptus and licorice.
Elixir. It was put to macerate 10 gr. Cinnamon in a liter of sweet wine. Strain and drink in small vessels to recover from anemia.
Cook. Mix 10 gr. Root in a pint of water and put to boil for 15 minutes. Slip the remains of the plant and if the taste is not pleasant you can add sugar or honey to sweeten. We recommend taking a cup after in order to promote digestion.
HABITAT: Hot countries
PART USED: Corteza de ramas tiernas
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