Cinnamon in Chinese medicine is mainly used as a medicine to treat cold conditions. Seasoning cinnamon generally refers to cinnamon, mainly used as a condiment to improve the taste of food, can not be equated with Chinese medicine to play a role in the treatment of disease. And the two are also different in the source.
Cinnamon in traditional Chinese medicine is pungent, sweet and hot; it belongs to the spleen, kidney, heart and liver meridians, and has the effect of tonifying fire and helping yang, drawing fire back to the source (inhibiting the fire of the kidneys from rising), dispersing cold, relieving pain and activating blood circulation and circulation of menstruation, and is mainly used for symptoms such as impotence, cold hernia, and cold pain in the waist and knees. The cinnamon bark in seasoning is mainly used as a condiment to make food more delicious.
In addition, cinnamon in traditional Chinese medicine is the bark of the plant Cinnamomum cassia; cinnamon bark in seasoning is the bark of the plant Geranium cinnamomum and Sichuan cinnamomum, which is generally used as a common spice and is not used as a medicine. It should be noted that cinnamon in traditional Chinese medicine is contraindicated for people with yin deficiency and fire, and pregnant women should be cautious; cinnamon bark in seasoning should not be eaten when it is damp and moldy, and the dosage should not be too much.
Warm tips: although the drugs have similar names, they should not be used in place of each other. If you have any discomfort, you should seek medical treatment in time, not blindly take medication on their own.