* Please Note: This information is based partly on Traditional Medicine which uses natural materials to support health. This information has not been evaluated or approved by the FDA. These statements have not been evaluated by the Food and Drug Administration (FDA). These products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor.
Description
Name
Cinnamomum verum, Nees (Lauraceae). Commonly called cinnamon or Ceylon cinnamon. In French it is Cannelier de Ceylon; in German, Zimtbaum. This plant is very closely related to the plant that provides camphor (Laurus camphora or Camphora officinarum).
Source
This widely used spice comes from the inner and outer bark of a tree that can grow to more than 40 feet high. But for commercial purposes, the plants are maintained as bushes, seven to 10 feet high, that are pruned every year. The bark and leaves contain several different fragrant spices. Cinnamaldehyde, the main component of the oil extracted from the bark, is the substance referred to when people think of cinnamon, the spice. The leaves, however, contain large amounts of eugenol, the main oil found in cloves.
History
Like pine oil, cinnamon has been used for thousand of years, but mostly as a food flavoring, and it never seemed to play a particularly important role among traditional herbalists. Eugenol has, of course, been used for years as a topical anesthetic.
Traditional Claims
Stomachic and tonic.
Commission E Recommendations
For loss of appetite, dyspepsia (upset stomach), bloating and flatulence.
Proven Effects
This herb has only recently become the subject of serious research efforts, and the preliminary findings are encouraging. Studies have shown that spices such as cloves, bay leaves, tumeric, and cinnamon improve the ability of isolated cells to metabolize fats. This seems to be the result of the ability of these herbs, particularly cinnamon, to increase the effectiveness of insulin. Extracts of Brewers yeast seem to have the same effect. Although it is far too early to pass judgment, this ability might someday improve treatment outcomes for diabetics. Other studies have shown that cinnamon is a potent fungicide and suggest that it might be used to treat fungal infections of the respiratory tract, particularly some of the infections seen in patients with compromised immune systems, such as those with HIV. Controlled clinical trials have shown more rapid healing in HIV-infected patients suffering from thrush (oral candida), than in controls given only placebo. Still other laboratory tests have demonstrated antibacterial effects, but these have not been proven in humans.
Dosage
Commission E recommends 2 to 4 grams of bark per day, or the equivalent amount of essential oil (0.05 to 0.2 grams per day).
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Directions
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea "straight-up."
Iced tea brewing method (to make 1 liter/quart): Place 6 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or "milky" when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
Cautions
Concerns
Excessive use of cinnamon (such as might be seen in gum chewers) is thought to be the cause of unexplained oral pain. Patients presenting at the dentist with unexplained oral pain and sores seem to be becoming more common. Some dentists think this increase may have to do with the increasing popularity of cinnamon as a food flavoring. The pain and sores invariably disappear when the cinnamon-containing products are discontinued.
Warnings
None. Significant episodes of toxicity have never been reported.
Drug Testing
None of the components in cinnamon, or cinnamon oil, should interact with or affect any of the normally used workplace urine drug screening tests.
Label Information
Shipping Port: Colombo
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Manufacturer: various producing companies in the high grown areas
Cup Characteristics: Medium bodied and flavory with piquant Ceylon character. Blended with natural flavor oils which impart a smooth subtle taste allowing the tea taste to develop
Infusion: Bright and Coppery
Additional Information
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly...we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic "Ceylon" tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade. We may pay more for high grown Ceylons, but the taste is worth it).
Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This "dual peak period" allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly...we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in the liquid tea treat.
Thirdly...we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat "soft" and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
Now you can sit back and enjoy the fruits of our labor (or should we say flavor) knowing that we have formulated the best flavored teas that are available.
ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to Simona Heather at 905-494-1785.
These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease.
