Herb guide › Chinese Cinnamon
Chinese Cinnamon
Also called Cassia; more pungent than Ceylon. Warm, spicy-sweet bark with a strong, slightly woody flavor, commonly used in teas, tonics, and cooking.
Traditionally used for
Blood sugar, poor circulation, cold hands and feet, digestive sluggishness
Potential benefits
Antibacterial, improves circulation, supports digestion, balances blood sugar, relieves coldness, boosts immunity
Origin
China
How it is traditionally prepared
1 small stick or 1 tsp broken bark per cup, simmer 10–15 min.
Cautions and who should avoid it
Avoid in large doses (coumarin toxicity); avoid during pregnancy in large amounts; caution with liver conditions or anticoagulant medications.
Get tea recommendations for how you feel, and keep a journal of what works for you.
This information is for general education about traditional herbal use. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Talk with a qualified healthcare professional before using herbs, especially if you are pregnant, nursing, taking medication, or have a health condition.