Common name: Cinnamon • Hindi: दालचीनी
Dalchini • Tamil: சன்னலவங்கம் Channalavangam, Karuva
• Malayalam: Elavangam, Vayana • Telugu: Dasini chekka • Kannada: ದಾಲಚೀನೀ
Dalchini •Sanskrit: Darusita
Botanical name: Cinnamomum zeylanicum
Family:
Lauraceae (Laurel family)
Synonyms:Cinnamomum verum
Introduction: Cinnamon is a small
evergreen tree 10–15 meters tall, native to Sri Lanka and South India. The bark
is widely used as a spice due to its distinct odour. In India it is also known
as "Daalchini". The leaves are ovate-oblong in shape, 7–18 cm long.
The flowers, which are arranged in panicles, have a greenish color, and have a
distinct odor. The fruit is a purple 1 cm berry containing a single seed.
Cinnamon has been known from remote antiquity, and it was so highly prized
among ancient nations that it was regarded as a gift fit for monarchs and other
great potentates. It was imported to Egypt from China as early as 2000 BC, and
is mentioned in the Bible in Exodus.
Parts used:
Inner bark (leaves and buds are sometimes also
used in countries where Cinnamon grows)
Harvesting time:
Rainy season
Chemical Constituents:
Essential oils, (cinnamyl acetate, and cinnamyl
alcohol, and other volatile substances), manganese, calcium, fibre, iron
Medicinal Use
Aromatic, carminative, stimulant,
anti-microbial, anti-fungal
No comments:
Post a Comment