Cinnamon (Cinnamomum verum):

Botanical Description:
Cinnamon is a spice obtained from the inner bark of trees belonging to the Cinnamomum genus, particularly Cinnamomum verum (true cinnamon). It is native to Sri Lanka and is now cultivated in various tropical regions.

Traditional Energetics:

Ayurvedic: Cinnamon is considered heating and pungent, balancing Kapha and Vata doshas while potentially aggravating Pitta dosha.
TCM: Cinnamon is considered warm and pungent, influencing the Kidney, Spleen, and Heart meridians.

TCM Uses:

Cinnamon is used in TCM to warm the interior, strengthen the Spleen, and dispel cold.

Common Folk Uses:

Cinnamon is used as a culinary spice in various dishes, desserts, and beverages.
It's also used in traditional medicine for its antimicrobial and digestive properties.

Dosage:

Aqueous Decoction: 1-2 cinnamon sticks per cup of water, simmered for 10-15 minutes. Drink up to 3 cups daily.
1:2 Tincture: 2-4 ml, three times a day.

Folk Tale:

In ancient Egyptian mythology, cinnamon was highly prized and considered a gift fit for monarchs and gods. It was used in embalming rituals and as offerings to deities.