Dalchini (Cinnamomum zeylanicum) is an evergreen tropical tree that hardly reaches to height more than 30 feet and is Bushy.
Leaves of this plant are deeply veined and ovate. The leaves are dark green in color below. The flowers of this plant are small and yellowish to white colored with unpleasant odor and usually grow in bunches. The Fruit is oval shaped and dark purple in color holding seeds inside it. The tree bears dark purple berries too. The bark of younger tree is smooth and pale while bark of older tree is brittle, rough and brownish.
The bark is peeled off after the trees is six or seven years old which is called cinnamon sticks. The inner bark of tree is collected and used as spice. It is usually grounded into powder, Bark and leaves of tree are aromatic.
"Dalchini" or Cinnamon is a common aromatic spice having useful medicinal properties. Cinnamon is in reality is the dried inner brown bark of cinnamon tree The flavor of Dalchini is owing to an aromatic essential oil that is about 0.5% to 1% of its composition. Essential oil can be prepared out of Dalchini.
It has amazing therapeutic properties like that of anti-bacterial, anti-fungal, anti-oxidant, lowering cholesterol level in the body, complications linked to gastrointestinal tract and maintains sugar level, controls the vomiting and if used regularly it can reduces the incidences of breathlessness and, contributes strength to heart muscle, vascular system. And other properties of this herb are like if a person consumes it with alcohol then the symptoms associated with madatya can be prevented. Chemical composition of this herb is Cinnamaldehyde, Eugenol, Benzaldehyde, Methyl amyl ketone, Phellandrene, Pinene, Cymene, Linalool, Cumic, Aldehyde, Caryophyllene, safrole, Methyl evgenol, Borneol, Cinnamyl alcohol, Cinnzeylanin, Cinnzeylanol,(-) epicatechin, Cinnacassiol D1 etc.
This herb is native to Sri Lanka. It is also found wild in the southern coastal region i.e. Western Ghats and adjoining hills of western India. Besides India this herb is also cultivated in Java, Sumatra, Mauritius, Guyana, Borneo, and in South America, West Indies etc.
Hindi / Sanskrit |
English |
||
Rasa |
Katu, Madhura, Tikta |
Taste |
Pungent, Bitter, Sweet |
Guna |
Laghu, Rooksha, Tikshna |
Physical Property |
Light, Dry, Piercing |
Virya |
Ushna |
Potency |
Hot |
Vipaka |
Katu |
Metabolic Property (After Digestion) |
Pungent |
It balances Vata and Kapha doshas.
Susruta |
Vagbhata |
Trijataka |
· Eladi |
· Eladi |
· A group of three spices cinnamon, cardamom and Cinnamomum tamala |
The Bhavprakash nighantu edition of 1998: verse - 66-67, page no. 226- 228.
The name and the properties of Dalchini are mentioned here. Tvak, Svadvi, Tanutvak and Darusita all are its Sanskrit name. It is bitter in taste, manages Vata and Pitta. It is aromatic. Promotes Shukardhatu in the body and complexion. It manages Dryness of mouth and thirst.
The Bhavprakash nighantu with elaborated Hindi commentary by Padmashri prof. K.C. Chunekar, edited by Dr. G.S. Pandey: edition of 1998; verse - 66-67, page no. 226- 228.
This amazing herb provides so many useful therapeutic results because of its blended medicinal properties within it which are as antimicrobial, anti-clotting, anti-inflammatory, anti-spasmodic, diuretic, and aphrodisiac properties, very rich antioxidants and consists of minerals such as manganese, iron and calcium and its cinnamon oil has astringent, antiseptic and carminative abilities.
Not any side effects have been reported but its excessive amount can lead to hemorrhage, vomiting and nausea with convulsions.