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Herb library

Twak / Dalchini (Ceylon Cinnamon)

Cinnamon (Ceylon Cinnamon)

Cinnamomum verum

Sweet warming bark used for circulation, blood-sugar balance and cold digestion.

Cinnamon tree · Tree · Parts: Inner bark, Leaf, Bark oil

Taste (rasa)
Pungent, Sweet, Astringent
Energy (virya)
Heating
Balances
Kapha, Vata

What it is used for

Benefits

  • Traditionally used to support healthy blood-sugar response after meals
  • Warms a cold, sluggish digestion and reduces bloating
  • Classic ingredient in kadha for colds, cough and congestion

How it has been used

Traditional uses & benefits

Twak is one of the trikatu-adjacent warming spices — sweet, pungent and astringent at once, used to carry other herbs deeper and to kindle a cold agni.

Traditional uses

  • Steadying blood sugar and cravings after meals
  • Cold, sluggish digestion with bloating and gas
  • Kadha for cough, colds and morning congestion

Practical guidance

  1. 1Use true Ceylon bark for daily use — cassia's coumarin is not meant for long courses.
  2. 2Simmer, don't just steep: the bark releases slowly and the decoction is much stronger.
  3. 3A quarter teaspoon in warm milk at night is the household dose; more is not better.

How much

Dosage

1-3 g powdered bark daily, or one small stick simmered in water or milk.

How to take it

Preparation & usage

Cinnamon decoction

Simmer a 2 cm stick in a cup of water for 5 minutes; add ginger for colds.

Morning or on the first sign of a cold

Cinnamon in milk

Stir 1/4 tsp powder into warm milk with a pinch of cardamom.

Evening

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Precautions

  • Prefer true (Ceylon) cinnamon for daily use; cassia is high in coumarin
  • Monitor closely if you take blood-sugar or blood-thinning medication
  • Avoid large medicinal doses in pregnancy

Where this comes from

Sources

Used forDigestion & GutImmunity & RecoveryEnergy & Focus

Where to buy

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