MEDICINAL PROPERTIES OF CINNAMON !

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Cinnamon

C innamon is a widely used spice not only in Sri Lanka but also in other parts of the world. Cinnamon is also a powerful antidote for many ailments. Cinnamon is an evergreen perennial plant that belongs to the genus Lauricea. Although cinnamon is grown in East Asian countries such as Indonesia, China and Vietnam, the best cinnamon is found in Sri Lanka. Cinnamon is mostly used for cooking and baking.Cinnamon is a spice that can be added to salads, desserts, beverages, soups, stews and sauces. Peel a squash, grate it and squeeze the juice. It is very popular in Latin America. Cinnamon flavored tea is gaining popularity nowadays. Cinnamon is also used as an ingredient in Chinese Ayurvedic medicine. Cinnamon and bark oil are used as a food flavoring, in the perfumery and in the pharmaceutical industry.

Begining Of Cinnamon

Although there is evidence that cinnamon cultivation originated in the central hills of Sri Lanka, at present the same cinnamon is widely distributed in the Galle, Matara, Ratnapura, Kalutara, Matale, Badulla and Kandy districts. King Bhuvanekabahu I, who ruled Ceylon from 1273-1284, signed a trade agreement with the Sultan of Egypt to establish foreign relations, of which cinnamon was the main export crop. The best historical evidence of the cinnamon trade in Sri Lanka can be found in the Kandyan-Dutch Treaty (Hanguranketha Treaty) signed on 14 February 1766 between King Sri Keerthi Sri Rajasinghe and the Dutch Government.The history of evidence also states that the trade of cinnamon in Sri Lanka was dominated by the Arabs. The presence of Arabic coins and other relics in the vicinity of ports such as Kirinda and Hambantota is a good indication that cinnamon cultivation was one of the best export crops in the past.

Cinnamon Varieties

There are currently about eight species of cinnamon found in Sri Lanka. Several species of cinnamon have been identified for their flavor and texture.

• Pani-Miris Kurundu
• Miris Kurundu
• Sevel Kurundu
• Thiththa Kurundu



Climate and soil

Cinnamon is a tropical plant. It is tolerant of a wide range of climatic conditions and can be cultivated well under different soil conditions. Widespread in the temperate and temperate climates of Sri Lanka mainly in the Galle, Matara, Ratnapura, Kalutara, Hambantota, Kandy, Matale and Badulla districts. This crop can be grown in lands up to 700 m above sea level.

Lattic soil with gravel is best suited for growing cinnamon. The average soil pH for cinnamon cultivation is 4.5 to 5.5. It should also be a drainage area. Rainfall in the range of 1875mm to 3750mm is very suitable for this cinnamon cultivation. It is difficult to cultivate cinnamon well in the dry zone of Sri Lanka. Dry climates are not suitable for cinnamon cultivation.

Benefits

• Relieves diseases of the digestive system.
• Improves blood circulation.
• Cinnamon is used as a bactericidal.
• Control of cellular glands.
• Cinnamon regulates blood sugar levels.
• Strengthening capillary walls.
• Antibiotics, used to make antibodies.
• Removal of fungal infections.
• Controls cholesterol, colds, stomach ailments, cancer, hair loss.
• Antiseptic effect.
• Cinnamon is essential for the relief of acne and weight control.

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