Cinnamonum, Cinnamon, Cassia Lignea, Rou Gui 肉皮 Cinnamon:–Gui Pi 桂皮 (TCM)–Tvak (Ayurveda)–Ilavankap Padtai (Siddha)–Dar Chini (Unani)–Shing tsha ཤིང་ཚ (Tibetan)Cassia Lignea:–Rou Gui 肉皮 (TCM)–Taj Qalmi (Unani) Cassia LigneaOrtus Sanitatis, Meydenbach, 1491 CinnamonOrtus Sanitatis, Meydenbach, 1491 Cinnamon, Medical Botany, Stephenson and Churchill, 1836 Cinnamon leaf and bark (left); Cassia bark (right)Parkinson, Theatrum Botanicum, 1640 CinnamonKoehler’s Medizinal Pflanzen, 1887 CassiaKoehler’s Medizinal Pflanzen, 1887 Bulk Cinnamon at Chengdu Medicine Market (Adam, 2016) Packaging of imported Cinnamon bark. The dried bark is bundledinto pacakages of half to 2 kg, then packed into bamboo boxes.(A Manual of Organic Materia Medica and Pharmacognosy, Sayre, 1907) Chinese Cinnamon bark (Adam, 2016) Botanical name: There are several main Cinnamonum species: Ceylon or “True” Cinnamon–Cinnamonum zeylanicum (syn. C. verum) Cassia Lingea, Chinese Cinnamon, Chinese Cassia, Rou Gui–C. cassia Indonesian Cinnamon–Cinnamomum burmannii Vietnamese or Saigon Cinnamon–Cinnamomum loureiroi (regarded as best) Parts used: BarkIn TCM, if the peel is removed from the inside and outside of the bark, it is called Gui Xin, “Heart of Cassia”See also Cinnamon leaf (Indian leaf) and Cinnamon twig Temperature & Taste: Hot, dry. Pungent“Hot and Dry in the Third degree”. (Avicenna) Classifications: 2A APERIENT.  2B ATTENUATER.  2F. PURIFYING.  2H. CARMINATIVE.  2P. HEMOSTATIC3C. ALEXIPHARMIC.  3D. CORDIALS &…

You must be logged in to view this content, please login. If you're not a member then Click this link to subscribe