• Inde

A warm and invigorating spiced infusion

Often referred to as cinnamon tea, this herbal infusion is made from the inner bark of the cassia cinnamon tree. Cut into small pieces, the bark releases its aromatic compounds easily, offering a deep, woody and warmly spiced cup.

Compared to Ceylon cinnamon, Cassia has a bolder character and more intense heat. The infusion is comforting, stimulating and naturally warming, making it a favorite during colder seasons or after heavier meals.

Caffeine-free, it can be enjoyed on its own or blended with ginger, rooibos or cacao for a richer experience.

Benefits and Traditional Uses

In herbal practice, cassia cinnamon is considered a warming and digestive-supportive spice.

According to traditional use and studied literature:

• Traditionally used to support digestion after meals
• May help maintain digestive comfort during heaviness
• Studied for its role in supporting normal glucose metabolism
• Contains naturally occurring antioxidant compounds
• Valued for warming the body during cold seasons
• Commonly included in seasonal herbal blends

Its action is gently stimulating and activating in traditional herbal terms, ideal when seeking warmth and movement rather than calming effects.

Preparation

When to use
After meals, during cold weather, or whenever a warming infusion is desired.

Infusion
1 teaspoon (2–3 g) cut bark
250 ml near-boiling water

Steep 10–15 minutes.

For a stronger brew
Bring to a boil and simmer for 5–10 minutes.

Drink 1–2 cups daily in regular use.

Precautions and Contraindications

Cassia cinnamon naturally contains coumarin.
Avoid excessive long-term consumption.
Not recommended in high amounts during pregnancy.
Use caution in cases of liver conditions.
May interact with blood sugar–related medications or anticoagulants.
If taking medication or managing a medical condition, consult a healthcare professional before use.

The Master’s Advice

When cold slows your rhythm, extend the infusion time. Warmth restores movement.