Tealight: Cinnamon!

Each month we’ll take a look at a special herb, spice, or other ingredient that we use in some of our most popular teas and tisanes. This month, we’ll focus our Tealight (get it?!) on Cinnamon.

Cinnamon is derived from the dried inner bark of evergreen trees that are normally harvested during the rainy season, when the bark is more flexible and easy to work with. There are several trees that belong to the cinnamon family, but the highest quality cinnamon is harvested in India and Sri Lanka. The bark is rolled into long canes which are sun-dried and cut into sticks, with the flakes collected to make oils and powders.

Cinnamon didn’t become a popular food additive until the Middle Ages, when it gained its reputation as a cold remedy, a digestive aid, and an aphrodisiac. Cinnamon tea contains eugenol, which is believed to prevent stomach pain or nausea stemming from indigestion and may assist with the breakdown of fats which are otherwise difficult to digest. Eugenol also offers antiseptic benefits and antibacterial properties, and has been linked to arthritis relief and blood sugar regulation.

You can easily brew cinnamon as a tea, or add it to any tea to add a little spice, and garner some of its medicinal benefits. We source our organic cinnamon from the Kerala region of southern Inda and add it to numerous blends that are popular in the winter months.

Feel free to shop our assortment of teas and tisanes made with cinnamon.

If you have any questions about this or any other product in our catalog, you may comment here or drop us a line at assamteashop@gmail.com.

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