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Cinnamon Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Cinnamomum Zeylanicum |
| English Name |
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Cinnamon |
| Hindi Name |
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Dalchini |
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| CATEGORY |
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Carminative, astringent, stimulant, antisepti |
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| SOURCE |
| Part used |
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State of the part used |
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Stem Bark |
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N/A |
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N/A |
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| FAMILY |
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N.O. Lauraceae |
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| GEOGRAPHICAL SOURCE |
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Ceylon, but grows plentifully in Malabar, Cochin-China, Sumatra and Eastern Islands. Has also been cultivated in the Brazils, Mauritius, India, Jamaica, etc |
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Pleasing |
| Taste |
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Sweet |
| Size |
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N/A |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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N/A |
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| CHEMICAL CONSTITUENTS |
| Major |
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volatile oil, tannin, mucilage and sugar.
Also Contains Protien ,FatFibre and Ash. /p>
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| Minor |
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N/A |
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| CULTIVATION |
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Grows best in almost pure sand, requiring only 1 per cent of vegetable substance; it prefers a sheltered place, constant rain, heat and equal temperature. |
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| STORAGE |
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N/A
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