Common Name
English :Ceylon cinnamon
Hindi :Dalchini
Manipuri :Ushingsha
Scientific Name
Group :Angiosperm (Dicotyledon)
Family :Lauraceae
Genus :Cinnamomum
Species :zeylanicum Breyn.
Habit :Aromatic tree
Parts Used :Bark and Leaf
Mode of Preparation :The bark of the tree is thick, smooth and light or dark brownish in colour. The inner bark is obtained from carefully selected shoots. It is then dried. Leaves are used in the form of powder or decoction. Bark used as a spice.
Mode of use :Decoction
Ingredients :An analysis of cinnamon shows it to consists of moisture, protien, fat, fibre, carbohydrates and ash besides calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin, vitamin C and A. An essential oil known as cinnamon oil” is present in most parts of the body.
“Ailment Treated:Bark is astringent ,carminative, dyspeptic and used in vertigo. Leaves are stimulant and useful in relieving flatulence and in increasing secretion and discharge of urine, cold and to check vomiting. Cinnamon oil serves as a good mouth freshener, pinch of cinnamon powder mixed with honey improves complexion and memory. Boiled extract of leaves is prescribed in cough. Cinnamon bark oil is used in stomachic, carminative, emenagogue and styptic.
Source:Mainly cultivated both in hills and valley.
