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Cinnamomum zeylanicum - Tvaka, Dalchini
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 Uses
- 2 Parts Used
- 3 Chemical Composition
- 4 Common names
- 5 Properties
- 6 Habit
- 7 Identification
- 8 List of Ayurvedic medicine in which the herb is used
- 9 Where to get the saplings
- 10 Mode of Propagation
- 11 How to plant/cultivate
- 12 Commonly seen growing in areas
- 13 Photo Gallery
- 14 References
- 15 External Links
The primary chemical constituents of this herb include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils.
|Malayalam||Ceriyayilavannam, Cheriya-ela-vanna-toli, Cheriyayilavannam|
|Sanskrit||Bahugandha, Balya, Bhringa|
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
|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|
|Fleshy berry||1 to 1.5 cm||The fruit is a small||Amny||That ripens to black, partly surrounded by a cup-like perianth|
List of Ayurvedic medicine in which the herb is used
Where to get the saplings
Mode of Propagation
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.