The Cinnamon is the bark of Cinnamomum tree.
This bark has many compounds which give it medicinal properties.
When branches of the Cinnamomum tree are cut, the inner bark is extracted after removing the woody parts; this inner bark gives us cinnamon.
Upon drying, the strips roll to give the shape we see.
Cinnamon is a lovely spice with many great benefits, although there are different kinds of cinnamon.
The one we normally find in store is the Cassia Cinnamon also known as
Chinese Cinnamon, and this one has a much higher level of coumarin which in high doses can affect the liver in a negative way,
this will not happen for a small normal intake,
but if we want to use the cinnamon as a supplement,
or use it every day we need to use the Ceylon Cinnamon.
(Only Ceylon Cinnamon has low levels of Coumarin,
while all other varieties of Cinnamon have high levels of Coumarin.)
Ceylon Cinnamon has a subtle smell, very mild and is slightly sweeter in taste then Cassia Cinnamon.
It never takes center stage in the recipe but adds a very complex flavor.
Ceylon Cinnamon (Cinnamomum Zeylanicum, Cinnamomum Verum) is light brown or tan, while Cassia Cinnamon (Cinnamomum Burmanni, Cinnamomum Loureiroi, Cinnamomum Aromaticum) is darker reddish-brown.
It is a spice which is high in antioxidants which slow down the aging process.
The researchers have found more than forty compounds which are good for health in cinnamon.
higher self meditation
-The Great Bell Chant(The end of Suffering)
-Peter Gabriel & Kate Bush
-Magic Mantra-reverse negative to positive - by SatKirin Kaur Khalsa
-Deva Premal-Gayatri mantra