The genus Cinnamomum

318 B. Krishnamoorthy and J. Rema
In cinnamon, the leaf and bark oils have entirely different flavour profiles and
qualities, and one cannot be substituted for the other. There are many blends available
which are imitation flavourings and could be distinguished through sensory and
instrumental analysis.
Cinnamon – in medicine
Cinnamon bark is known as Twak (Sanskrit) in Ayurvedic literature (synonyms are: surabhi,
utkala, gudatwak, lataaparna, daarusheeta, tanutwak). In Ayurvedic texts the properties of
cinnamon are given as:
Rasa – Katu, tikta, madhura
Guna – Laghu, rooksha, teekshna, pichchila
Veerya – Ushna
Vipaka – Katu
Its actions are indicated as “carminative, antispasmodic, aromatic, stimulant, haemostatic,
astringent, stomachic and germicide”. The oil has no astringency but is a vascular
and nervine stimulant; in large doses it is an irritant and narcotic poison (Nadkarni, 1954;
Satyavati et al., 1976).
The Greeks and Romans historically never used cinnamon or Chinese cassia in their
food, but their use of the substance in perfumes and balms is well documented.
In pharmaceutical industries, cinnamon forms an ingredient in medicines administered
for colds, asthma and coughs as it has febrifuge and expectorant properties.
Cinnamon gives relief from flatulence and, due to its carminative property, it is
considered as a good medicine against gastric troubles and other minor intestinal
upsets. Cinnamon bark is also a blood purifier, antispasmodic, stimulant, diuretic,
haemostatic, soporific and deodorant. It is taken internally as a remedy for cardiac
diseases. In modern medicine, cinnamon is combined with other ingredients to treat
diarrhoea, internal haemorrhage, impotency, typhoid, halitosis, checking nausea
and vomiting and for restoring normal skin colour on the face (Warrier et al., 1994).
It acts as a stimulant of the uterine muscular fibre and is hence employed in menorrhagia
and in labour depending upon the insufficiency of uterine contractions.
As a powerful stimulant it is used to alleviate cramps of the stomach, toothache and
paralysis of the tongue (Watt, 1872). Cinnamon is externally used as a rubefacient
and is employed to counteract the stings of poisonous insects. In India, some of the
Ayurvedic medicines prepared from cinnamon bark include astanga lavana churna,
caturjata churna, sitopaladi churna, sudarsana churna, talisadya churna, chandraprabha
vati, khadirarista, pippalyadyasava, lavanbhaskara churna (Dey, 1980), and vyaghri
haritaki (Asolkar et al., 1994).
Bark oil forms a component of both Ayurvedic and Unani medicines of India. Its aroma
is characteristically warm and spicy. It is employed as an adjuvant in stomachic and
carminative medicines and is also administered in cases of anorexia, vitiated conditions
of vata, inflammation, vomiting and tubercular ulcers (Warrier et al., 1994). When
applied in very small quantities to the forehead it gives relief in neuralgic headaches.
It is also very effective for rheumatism and inflammation (Wagner et al., 1986).
In pharmaceutical preparations, bark oil is also used to mask the unpleasant taste of
medicines. Bark oleoresin forms a constituent of sugar-based syrups in medicines.
The leaf oil gives relief from rheumatism and inflammation. Cinnamon oil has been
reported to cause miscarriages and hence, has to be used with caution during pregnancy.