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Cinnamomum zeylanicum - Tvaka, Dalchini

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Cinnamomum verum spices.jpg

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.

Uses

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

Parts Used

Bark, Leaves.

Chemical Composition

[1]

Common names

Language Common name
Kannada dala-chinni, dalachini
Hindi dalchini, dar-chini
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


Properties

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

Dravya

Rasa

Guna

Veerya

Vipaka

Karma

Prabhava

Habit

[[:Category:Habit - |]]

Identification

Leaf

Kind Shape Feature
Paripinnate Oblong Leaf Arrangementis Alternate-spiral

[2]

Flower

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

Fruit

Type Size Mass Appearance Seeds More information
oblong pod Thinly septate, pilose, wrinkled seeds upto 5 Fruiting throughout the year

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds

How to plant/cultivate

[3]

Commonly seen growing in areas

Forests in moist, Well-drained soils.

Photo Gallery

References

  1. ["Chemistry"]
  2. [ "Morphology"]
  3. [ "Cultivation detail"]

External Links