Cinnamon (Dalchini) is a herb traditionally used by many ancient cultures. It is indicated for a variety of ailments including gastrointestinal problems, urinary infections, relieving symptoms of colds and flu and has remarkable anti-fungal and anti-bacterial properties. Some studies have shown that Cinnamon helps people with diabetes metabolise sugar better.
True cinnamon, or Cinnamomum Zeylanicum, is the inner bark of a small evergreen tree native to Sri Lanka and was used in ancient Egypt for embalming. It was also added to food to prevent spoiling. During the Bubonic Plague, sponges were soaked in cinnamon and cloves and placed in sick rooms. Cinnamon was the most sought after spice during explorations of the 15th and 16th centuries.
Most therapeutic uses of Chinese cinnamon bark are rooted in its historical use as a traditional medicine and on laboratory and animal studies. Test-tube or animal research does not guarantee safety or effectiveness in humans, but German health authorities (Commission E) do approve of cinnamon bark for mild gastrointestinal spasms, stimulating appetite and relieving indigestion.