Honey and Cinnamon

Honey and Cinnamon

The combination of honey and cinnamon has been used for centuries in both traditional Chinese and Ayurveda, a system of healing founded 5000 years ago in India. The two ingredients with unique healing abilities have a long history as a home remedy. Cinnamon is one of the oldest spices known to mankind and honey’s popularity has continued throughout history. Cinnamon’s essential oils and honey’s enzyme that produces hydrogen peroxide qualify the two “anti-microbial” foods with the ability to help stop the growth of bacteria as well as fungi. Both are used not just as a beverage flavoring and medicine, but also as an embalming agent and are used as alternatives to traditional food preservatives due to their effective antimicrobial properties.

Also, it is worth mentioning that in Ayurvedic medicine, honey is known as ‘Yogavahi’, which means “the carrier of the healing values of the herbs to the cells and tissues”. It is believed that when combined with another substance (eg a herb or spice) in a formulation, the special quality of honey enhances the medicinal qualities of that formulation and helps them reach the deeper tissues in the body more effectively.