Herb guide › Cinnamon Berry (Schisandra chinensis)
Cinnamon Berry (Schisandra chinensis)
The berry of the Schisandra plant, often called Cinnamon Berry in herbal traditions, has a complex flavor — tart, spicy, slightly sweet, and warming, reminiscent of cinnamon and clove with fruity undertones. It’s known as the “five-flavor fruit” in Traditional Chinese Medicine.
Traditionally used for
Digestive upset, Fatigue, Liver sluggishness
Potential benefits
Antimicrobial, digestive aid, enhances liver function, boosts stamina, improves mental clarity, supports adrenal health, powerful adaptogen
Origin
Northeastern China, Russia (Manchuria region)
How it is traditionally prepared
1 tsp of dried berries per cup, simmer for 10–15 minutes; drink 1–2 times daily.
Cautions and who should avoid it
Avoid if allergic to cinnamon; may cause irritation; avoid during pregnancy or if experiencing acute infections or high blood pressure. May interact with medications metabolized by the liver.
Get tea recommendations for how you feel, and keep a journal of what works for you.