The spice tree of India: Cinnamomum tamala Manohar Abha K.1*, Shukla Gopal2, Chakravarty Sumit2 1Centurion University of Technology and Management, Orissa, India 2Uttar Banga Krishi Viswavidyalaya, West Bengal, India *abha.manohar@putm.ac.in
Online published on 9 August, 2021. Abstract Tejpat or tamala (Cinnamomum tamala) is an evergreen multi-valued tree spice having immense medicinal value. The leaves and bark are primarily utilized in culinary purpose from ancient times. It is a major constituent in traditional Ayurvedic medicinal preparations for dioarrhea, vomiting, nausea, colic and cardiac ailments because of its carminative, anti-flatulent, diuretic, and hypolipidemic properties. It is also used as a bark adulterant for Cinnamomum zeylanicum. The peculiar aroma makes it an excellent flavouring agent. The high commercial demand for the species has paved way to over exploitation from its natural range. This blind exploitation is a matter of concern due to its diminishing population for this habitat specific species. Seed propagation is not adequate because of its poor germination. Therefore, there is a need to raise high quality planting materials in large to fulfill the increasing industrial demand and sustainable harvesting practices for the conservation of the species both in situ and ex situ. Top Keywords Conservation, Medicinal value, Tejpat, Utilization. Top |