Comments on: Kitchen spices: cinnamon.

By: Tara @ Nutrtion Boutique

Tara @ Nutrtion Boutique — Thu, 11 Aug 2011 22:00:41 +0000

I love this post and the explanation of the different types of cinnamon. In TCM, we use two types of cinnamon: cassia is Rou Gui, and ceylon is Gui Zhi.

We tend to use Gui Zhi more often than Rou Gui, as Rou Gui is thought to be hotter in nature and more for treating a deep cold in the lower abdomen. Gui Zhi is more for the upper body and a less extreme/more superficial cold.

By: Destination Wedding Venues Pro

Destination Wedding Venues Pro — Thu, 25 Feb 2010 19:56:47 +0000

I had no idea cinnamon is so good for one’s health, for so many different things. I heard it helps metabolism, so I started adding it in coffee and yogurt. Now i’ll try to eat more of it!

By: Michelle P

Michelle P — Thu, 24 Apr 2008 14:39:14 +0000

I introduced a friend to this site yesterday.
She is recovering from colon cancer: surgery & treatments.
Doctors have not helped her w/ a post treatment plan besides all
the meds she is on. We searched around for colon healing foods.
I printed out the flax seed tea page for her.
She has flax & cinnamon in her kitchen & even w/limited energy
will be able to make herself a cup of tea.
Some herbal remedies as this are very simple while at the empowering for
a recovering person, giving them the opportunity to be part of their own
healing plan.

By: crabappleherbs

crabappleherbs — Fri, 18 Jan 2008 18:35:43 +0000

Thanks, Celia!

My favorite mix (today anyway) is cinnamon, ashwagandha, ginger, and cardamom — for people who are cold and depleted to the point of anxiety and insomnia.

By: Celia

Celia — Fri, 18 Jan 2008 18:12:40 +0000

Ah! Cinnamon! Great post. Where would I be without it. I love it, crave it even, in practically any root teas and on oatmeal. An acupuncturist/herbalist in Minneapolis mixes it very well in a kidney yin/libido leaf tea, with damiana and ginger. Great for those achy, cold and stiff lower backs some of us get in the dead of winter.

By: crabappleherbs

crabappleherbs — Thu, 10 Jan 2008 00:57:09 +0000

Thanks, Riana!

I’ve been making a morning tea from cinnamon and other spices whisked into hot water — so quick, and so pleasant…

By: Riana

Riana — Wed, 09 Jan 2008 19:49:44 +0000

this is a wonderful post, i adore cinnamon and i tend to get cold hands and feet so my body must be telling me to eat something with cinnamon in it. in fact, i was planning on making cinnamon rolls for this weekend. i already found the recipe that i want to use, how is that for kismet?

By: crabappleherbs

crabappleherbs — Tue, 08 Jan 2008 21:12:36 +0000

Yes, indeed. It was mainly me, Guido and Robin Rose. But the whole room caught on, eventually. You’re famous!

By: jim mcdonald

jim mcdonald — Tue, 08 Jan 2008 20:58:37 +0000

> (Do you know that at the Northeast Herbal Convergence last fall we were using
> the term “jim mcdonald diaphoretic”?)

heh… nice. Its amazing how one’s online rants and blatherings get around…

By: crabappleherbs

crabappleherbs — Tue, 08 Jan 2008 00:59:04 +0000

Kevin, cinnamon is really wonderful in tomato sauces — I generally use a little bit just to add richness, not enough so that people say “this tastes like cinnamon.” On the other hand, it’s also good in larger amounts sometimes. Here’s a great North African tomato sauce:

tomatoes, canned or fresh
a few raisins, plumped in hot water
a few cloves of garlic
cinnamon
salt

Blend everything in a blender and simmer until thick.