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  Latin Name Cinnamomum tamala
English Name Indian cassia lignea
Hindi Name Tejpatra
Part Used Leaf

Cinnamomum tamala is usually regarded as a substitute for the Cinnarmomum zeylanicum of Ceylon, which it closely resembles. The leaves are used as a spice in Indian cooking and they occupy the place of ‘bay leaves’ in Europe. The chief constituent is its volatile oil. The principal constituent of Cinnaomum tamala oil is Cinnamic aldehyde (C6H8CH: CH CHO) together with cinnamyl-acetic ester and a little cinnamic acid. It also contains Eugenol and Tanic acid.

It is stimulant, tonic, stomachic, carminative, mild laxative and astringent. Bark is useful in uterine hemorrhage and menorrhagia, haemoptysis and haematuria. Internally, it is very useful in diarrhoea, colic, cramp of the stomach, flatulency, and to allay nausea and vomiting. Hypoglycaemic and hypolipidaemic effects of Cinnamomum tamala leaves have been well documented. Hydrodistilled essential oils of C. tamala were screened for anti-fungal activity and exhibited fungicidal or fungistatic toxicity and were more effective than the synthetic antifungal agent.

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