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Cinnamomum zeylanicum - Tvaka, Dalchini

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Dalchini, Tvaka

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term Cinnamon also refers to its mid-brown colour. This plant is belongs to Lauraceae Family.[1]


Indigestion, Gastrointestinal disorders, Respiratory disorders, Headache, Catarrh, Rheumatism, Stomach gas, Intestinal gas.

Parts Used

Bark, Leaves.

Chemical Composition

The primary chemical constituents of this herb include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils.[2]

Common names

Language Common name
Kannada Dalchinni, Dalachini
Hindi Dalchini, Darchini
Malayalam Ceriyayilavannam, Cheriya-ela-vanna-toli, Cheriyayilavannam
Tamil Ankaparainati, Ariyavanati
Telugu Bhryngamu, Dalchinachekka
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Bahugandha, Balya, Bhringa
English Cinnamon


Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.












Kind Shape Feature
Usually opposite Anceolate to ovate 11 to 16 cm (4.5 to 6.25 in) long, with pointed tips.



Type Size Color and composition Stamen More information
Unisexual 2-4cm long Brown, red Flowering throughout the year and In terminal and/or axillary pseudoracemes


Type Size Mass Appearance Seeds More information
Fleshy berry 1 to 1.5 cm The fruit is a small Amny That ripens to black, partly surrounded by a cup-like perianth

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Cuttings, Air layering, Seedlings.

How to plant/cultivate

The area for planting cinnamon is cleared and 50 cm x 50 cm x 50 cm size pits are dug at a spacing of 3 m x 3 m. They are then filled with compost and top soil before planting.[4]

Commonly seen growing in areas

Forests in moist, Well drained soils.

Photo Gallery


  1. Karnataka Aushadhiya Sasyagalu By Dr.Maagadi R Gurudeva, Page no:185
  2. Chemical constituents
  3. Morphology
  4. Planting detail

External Links