Cinnamomum tamala

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Indian bay leaf
Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg
dried Indian bay leaves
Scientific classification e
Kingdom: Plantae
Clade: Angiosperms
Clade: Magnoliids
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Species: C. tamala
Binomial name
Cinnamomum tamala
(Buch.-Ham.) T.Nees & C.H.Eberm.
  • Cinnamomum albiflorum Nees
  • Cinnamomum cassia D.Don nom. illeg.
  • Cinnamomum lindleyi Lukman.
  • Cinnamomum macrocarpum[1]
  • Cinnamomum pauciflorum var. tazia (Buch.-Ham.) Meisn.
  • Cinnamomum reinwardtii Nees
  • Cinnamomum veitchii Lukman.
  • Cinnamomum zwartzii Lukman.
  • Laurus tamala Buch.-Ham.
Young leaves

Cinnamomum tamala, Indian bay leaf, also known as tejpat,[3] tejapatta, Malabar leaf, Indian bark,[3] Indian cassia,[3] or malabathrum, is a tree within the Lauraceae family which is native to India, Bangladesh, Nepal, Bhutan, and China.[3] It can grow up to 20 m (66 ft) tall.[4] It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum).


Leaves in Goa

The leaves, known as tējapattā or tejpatta (तेजपत्ता) in Hindi, tejpat in Nepali and Assamese, tejpata (তেজপাতা) in Bengali, "Vazhanayila" (വഴനയില) in Malayalam, and tamalpatra (तमालपत्र) in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in tsheringma herbal tea in Bhutan. It is called biryani aaku or bagharakku in Telugu. Often used in making Kumbilappam or Chakka-ada (ചക്ക അട) an authentic sweet from Kerala, infusing its characteristic flavor to the dumplings. They are often labeled as "Indian bay leaves," or just "bay leaf", causing confusion with the leaf from the bay laurel, a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are quite different. Bay laurel leaves are shorter and light to medium green in color, with one large vein down the length of the leaf, while tejpat leaves are about twice as long and wider, usually olive green in color, and with three veins down the length of the leaf. True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon.

Tree in Goa

Aroma attributes[edit]


The bark is also sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia[citation needed]. Methanolic extract of C. tamala leaves fed at 10 mg/kg to alloxan-induced diabetic rats for 15 days resulted in significant reduction in blood glucose level, blood glycosylated haemoglobin, LPO, serum AST, and ALT, and significant increase in the antioxidant enzymes such as CAT, GSH, and SOD. C. tamala could be used as an adjunct therapy in diabetes. [8]


"Malabar" had been traditionally used to denote the west coast of Southern India that forms the covering the present-day state of Kerala, as well as adjoining areas. The word mala or malaya means "mountain" in the Tamil and Malayalam languages, as also in Sanskrit. The word "malabathrum" is also thought to have been derived from the Sanskrit tamālapattram (तमालपत्त्रम्), literally meaning "dark-tree leaves".

Related species[edit]


  1. ^ Glossary of Indian Medicinal Plants
  2. ^ "The Plant List: A Working List of all Plant Species". 
  3. ^ a b c d "USDA GRIN Taxonomy". 
  4. ^ Xi-wen Li, Jie Li & Henk van der Werff. "Cinnamomum tamala". Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 29 March 2013. 
  5. ^ a b Ahmed, Aftab; Choudhary, M. Iqbal; Farooq, Afgan; Demirci, Betül; Demirci, Fatih; Can Başer, K. Hüsnü; et al. (2000). "Essential oil constituents of the spice Cinnamomum tamala (Ham.) Nees & Eberm.". Flavour and Fragrance Journal. 15 (6): 388–390. doi:10.1002/1099-1026(200011/12)15:6<388::AID-FFJ928>3.0.CO;2-F. Retrieved 29 June 2009. 
  6. ^ Dighe, V. V.; Gursale, A. A.; Sane, R. T.; Menon, S.; Patel, P. H.; et al. (2005). "Quantitative Determination of Eugenol from Cinnamomum tamala Nees and Eberm. Leaf Powder and Polyherbal Formulation Using Reverse Phase Liquid Chromatography". Chromatographia. 61 (9 - 10): 443–446. doi:10.1365/s10337-005-0527-6. Retrieved 28 June 2009. 
  7. ^ Rao, Chandana Venkateswara; Vijayakumar, M; Sairam, K; Kumar, V; et al. (2008). "Antidiarrhoeal activity of the standardised extract of Cinnamomum tamala in experimental rats". Journal of Natural Medicines. 62 (4): 396–402. PMID 18493839. doi:10.1007/s11418-008-0258-8. Retrieved 3 July 2009. 
  8. ^ (Indian Vet. J. June 2012, 89(6): 72-74).

External links[edit]