A general account of Spices and Condiments – Cinnamon, Clove, Fennel, Cumin, Coriander, Saffron, Cardamom, Fenugreek, Akarkara
Spices and Condiments:- 1. Cinnamon ( Dalchini ):- Botanical Names:- i. Cinnamomum zeylanicum (Cinnamon or Dalchini) ii. Cinnamomum camphora (Camphor) iii. Cinnamomum tamala (Tejpat or Indian Cassia) Family:- Lauraceae Economic Importance:- > The drug cinnamon, which is used in diarrhoea, nausia and vomiting, is obtained from the dried inner bark of C. zeylanicum, i.e. Dalchini. > Dalchini in India is mainly grown in Kerala. It is extensively used as a spice and condiment. > Oil obtained from the bark is used as a stomachic and carminative. It removes the gastric disorders and destroys some fungi and germs. > Camphor is obtained by distillation of the wood and leaves of C. camphora. Safrole, a highly valued constituent used in preparation of expensive perfumes, is also obtained from this species. > Camphor is used internally in diarrhoea and as cardiac stimulant, and externally for local application for inflammations and rheumatic pains. > Tejpat is ...