• Botanical Name: Cinnamomum tamala
• Family: Lauraceae
• Flowering and fruiting: The flowers, small and light yellow, are grouped in axillary or terminal panicles. They appear in April-May and yield oval, black drupes appreciated for their taste.
• Parts Used: Barks and Leaves
• Distribution: Native to Asia, cinnamon tamala grows wild on the humid and shady slopes of tropical and subtropical forests, between 450 and 2,100 meters of altitude: Kashmir, Bhutan, High Himalaya Northern Burma, southern China, Himalayas. High mountain In Nepal.
• Method of Extraction: Steam Distillation

Description:

Cinnamon tamala is a very popular spice in Nepal. Its aromatic leaves, fresh and simply bruised, are added to dishes.

Specification of Cinnamon
1. Organoleptic Properties
Appearance	a limpid, mobile liquid
Color	yellow to golden
Aroma	Fine, spicy, aromatic, with light camphor and pepper notes.
2. Physico-chemical Properties
Specific gravity	1.037-1.055
Optical rotation	-2° 34’
Refractive index	1,5450 - 1,5970
Acid number
Ester number
Ester number after acetylation
Solubility
3. Chemical constituent:
cinnamic aldehyde 3% eugenol 80-96% benzyl benzoate 3% eugenol acetate 1%
4. Uses
The essential oil form is incorporated by the food industry into sauces, condiments and culinary preparations, and its fragrance is valued in the tobacco industry. Aromatherapy and cosmetology employ the richness of its components, notably linalool and cineol-1,8. It calms nervous system troubles through its anxyolitic and relaxing action, while its anti-inflammatory and analgesic properties sooth aches in muscles or joints. An emmenagogue and tonic for the veins, it also encourages digestion. Widely utilised in technical perfumery, its sweet and spicy fragrance makes it an interesting heart note in woody perfumes. Beneficial for Candida overgrowth, digestive disorders, flu and hair growth, and is useful in detoxification.