Cinnamomum tamala

Ahmed, A., Choudhary, M.I., Farooq, A., Demirci, B., Demirci, F. and Baser, K.H.C. (2000) Essential oil constituents of the spice Cinnamomum tamala (Ham.) Nees and Eberm. Flavour and Fragrance Journal 1 5, 388-390. 

Baruah, A., Nath, S.C. and Hazarika, A.K. (2004) Fruit essential oil of a variant of Cinnamomum tamala Nees. Indian Perfumer 48, 437-438. 

Bradu, B.L. and Sobti, S.N. (1988) Cinnamomum tamala in North West Himalayas evaluation of various chemical types for perfumery value. Indian Perfumer 32, 334-340. 

Nath, S.C., Hazarika, A.K. and Singh, R.S. (1994b) Essential oil of leaves of Cinnamomum tamala Nees and Ebarm. from North East India. Journal of Spices and Aromatic Crops 3, 33-35. 

Sharma, S.R., Dwivedi, S.K. and Swarup, D. (1996) Hypoglycaemic and hypolipidaemic effects of Cinnamomum tamala Nees leaves. Indian Journal of Experimental Biology 34, 372-374. 

Tejpat Oil Cinnamomum tamala) The leaf oil of this relative of cinnamon has 78% eugenol [46]. This oil appears to be a rising player in the flavor and fragrance industry. 

Pankaj, G., Abhishek, C., and Kaushik, P. 2009. Laboratory evaluation of crude extracts of Cinnamomum tamala for potential antibacterial activity. Electronic Journal of Biology, 5 75-79. 

Cinnamon and its close relative, cassia, are among the earliest, most popular spices used by mankind. The genus Cinnamomum (family Lauraceae) consists of 250 species of trees and shrubs distributed in Southeast Asia, China and Australia. In India, it is represented by 26 species, of which 12 each are reported from North-east and South India. The true cinnamon, Cinnamomum verum syn. C. zeylanicum, is a native of Sri Lanka and South India. Cassia cinnamon is derived from different sources, such as Chinese cassia (C. cassia syn. C. aromatica) from China and Vietnam, Indonesian cassia (C. burmannii) from Sumatra and the Java region and Indian cassia (C. tamala) from the north-eastern region of India and Myanmar (Burma) (Baruah and Nath, 2004). 

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