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Organic Herbs and Spices:

Organic Herbs

Tejpat, Dalchini (Nepalese Cinnamon, Bay Leaf)

Cinnamomum tamala (Buch.-Ham.) Nees & Eberm.

Medium sized evergreen tree about 10 to 15 m high. Barks green at young, brown, wrinkled when matured. Leaves petioled, alternate or opposite, shiny above, smooth, ovate to oblong, long pointed, three-veined, entire, glabrous aromatic. Flowers stalked, white to yellowish, small arising in the tip of branches, March to May. Maximum Dalchini are achieved from Cinnamomum zeylanicum but barks derived from Cinnamomum tamala are also called Dalchini.

Description:

Dry leaves upper part greenish yellow and lower part yellow. Leaf from base to tip three-veined. Leaf with petiole are scented.
Bark are cut into small pieces in trade. Outer part of bark are browner and inner part are reddish brown in color. The bark is aromatic and spicy.

Uses:

Leaves and bark are used in medicine, spice and to flavor food materials. Leaves are used in the treatment of Dysentery, stomachache and digestion. Drinking bark boiled in water cures Diarrhea, nausea and stomach disturbances. Essential oil extracted from leaves are used in medicine, food and drinking materials. Its essential oil is used as medicine for toothache.

Additional information

Essential oil containers available:
10gm, 1kg, 25kg or custom size

For further details and questions,

please contact HBTL.
Email: hbtlp@himalayanbiotrade.com

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