Cinnamon
Cinnamon, Zimt, Cannelle, Canela, Cinnamomum verum, Tvak (त्वक)
Cinnamon is a well-known aromatic spice obtained from the inner bark of Cinnamomum trees. In Ayurveda, it is referred to as Tvak and recognized for its warming, sweet and slightly pungent qualities that stimulate digestion, improve circulation, and balance Kapha and Vata when taken in moderation. Importantly, there are two main types: Ceylon cinnamon (C. verum), considered the “true” cinnamon with a delicate, sweet flavor, and Cassia cinnamon (C. cassia), more common and stronger in taste but containing higher levels of coumarin, which should be consumed in moderation. Cinnamon is widely used in cooking, teas, and traditional formulations for its digestive and circulatory benefits.
Its warmth and lightness reduce coldness, dryness, and sluggish digestion in Vata.
In excess, cinnamon may overstimulate Pitta due to its heating nature.
Helps reduce heaviness, sluggishness, and excess mucus in Kapha.
Rasa
pungent (katu), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta, Mamsa, Shukra
Weak digestion, sluggish circulation, common cold, loss of appetite, kapha-related congestion.
Avoid in excess with strong Pitta symptoms, gastric ulcers, pregnancy, or high sensitivity to heating spices.
Used in sweet dishes, teas, baked goods, spiced milk, and savory curries; often combined with cardamom, cloves, or ginger; in Ayurveda also used in herbal formulations for digestion and circulation.
