Cinnamomum zeylanicum, evergreen tree of the laurel family (Lauraceae) native to(Ceylon), Malabar Coast and Myanmar (Burma), also cultivated in South America and the West Indies for the spice consisting of its dried inner bark.
It was once more valuable than gold. In Egypt it was sought for embalming and witchcraft.
In medieval Europe it was used for religious rites and as a flavoring. Later it was the most-profitable spice in the Dutch East India Company trade. In modern times it is used to flavor a variety of foods and drinks; in Europe and the it is especially popular in bakery goods.
RECIPE (double or triple amounts of each ingredient for more people)
2 teaspoons of honey
1/4 of a lemon
1 cup of water
Step 1 –
Boil in 1 cup of water. Pour the boiling water on the cinnamon. Cover it and let it seep until it is warm enough to drink.
Step 2 –
Add honey when the water is cool. Drink 1/2 of this before going to bed.
Step 3 –
The other half should be covered and refrigerated and this should be consumed in the morning. Do not re-heat it in the morning.