English Name: Nepalese Cinnamon, Bay Leaf
Scientific Name: Cinnamomum tamala (Buch.-Ham.) Nees & Eberm.
Nepali Name: Tejpat, Dalchini तेजपात, दालचिनी
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.
Naturally, distributed from 450 to 2000 m throughout Nepal. Abundant in Western Nepal. Not indigenous origin of Nepal, originated from Sri Lanka. Common in the forests of Schima wallichi, Castanopsis indica, Bombax ceiba, Persea sp.
October to December (some places till March) is harvesting time. Leaves and Bark are used as spices.
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.
Government of Nepal has prioritized it for Cultivation and Conservation.
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.
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