| 词条 | Cinnamomum tamala |
| 释义 |
|name = Indian bay leaf |image = Indian_bay_leaf_-_tejpatta_-_indisches_Lorbeerblatt.jpg |image_caption = Semi-dried Indian bay leaves |genus = Cinnamomum |species = tamala |authority = (Buch.-Ham.) T.Nees & C.H.Eberm. |synonyms =
|synonyms_ref = [2] }}Cinnamomum tamala, Indian bay leaf' CharacteristicsThe leaves, known as tējapattā or tejpatta (तेजपत्ता) in Hindi, tejpat (तेजपात) in Nepali, Maithili 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. It is often used in 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; 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, with three veins down the length of the leaf. There are five types of tejpat leaves[6] and they impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon. Aroma attributes
UsesThe bark is sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia.{{Citation needed|date=June 2009}} 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.[10] EtymologyMalabar had been traditionally used to denote the west coast of Southern India that forms the present-day state of Kerala and adjoining areas. The word mala or malaya means "mountain" in the Tamil and Malayalam languages, as also in Sanskrit. The word "malabathrum" is thought to have been derived from the Sanskrit tamālapattram (तमालपत्त्रम्), literally meaning "dark-tree leaves". Related species
References1. ^Glossary of Indian Medicinal Plants 2. ^{{cite web|url=http://www.theplantlist.org/tpl/record/kew-2721651|title=The Plant List: A Working List of all Plant Species}} 3. ^1 2 3 {{GRIN | accessdate = 12 December 2017}} 4. ^{{cite web|url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008729 |title=Cinnamomum tamala |author=Xi-wen Li, Jie Li & Henk van der Werff |work=Flora of China |publisher=Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA |accessdate=29 March 2013}} 5. ^{{cite book|author=Umberto Quattrocchi|title=CRC World Dictionary of Medicinal and Poisonous Plants: Common Names, Scientific Names, Eponyms, Synonyms, and Etymology (5 Volume Set)|url=https://books.google.com/books?id=-37OBQAAQBAJ&pg=PA959|year=2016|publisher=CRC Press|isbn=978-1-4822-5064-0|pages=959+}} 6. ^{{cite book|author1=P. N. Ravindran|author2=K Nirmal-Babu|author3=M Shylaja|title=Cinnamon and Cassia: The Genus Cinnamomum|url=https://books.google.com/books?id=KZa8aPxR_-wC&pg=PA199|date=29 December 2003|publisher=CRC Press|isbn=978-0-203-59087-4|pages=199+}} 7. ^1 {{cite journal| last = Ahmed| first = Aftab| authorlink =| title = Essential oil constituents of the spice Cinnamomum tamala (Ham.) Nees & Eberm.| journal = Flavour and Fragrance Journal| volume = 15| issue = 6| pages = 388–390| year = 2000| issn =| doi = 10.1002/1099-1026(200011/12)15:6<388::AID-FFJ928>3.0.CO;2-F| last2 = Choudhary| first2 = M. Iqbal | last3 = Farooq | first3 = Afgan| last4 =Demirci | first4 = Betül| last5 = Demirci| first5 = Fatih| last6 = Can Başer| first6 = K. Hüsnü |display-authors=etal}} 8. ^{{cite journal| last = Dighe| first = V. V.| authorlink =| title = Quantitative Determination of Eugenol from Cinnamomum tamala Nees and Eberm. Leaf Powder and Polyherbal Formulation Using Reverse Phase Liquid Chromatography| journal = Chromatographia| volume = 61| issue = 9–10| pages = 443–446| year = 2005 | issn =| doi = 10.1365/s10337-005-0527-6| id =| last2 = Gursale| first2 = A. A.| last3 = Sane| first3 = R. T.| last4 = Menon| first4 = S.| last5 = Patel| first5 = P. H.|display-authors=etal}} 9. ^{{cite journal| last = Rao| first = Chandana Venkateswara| authorlink =| title = Antidiarrhoeal activity of the standardised extract of Cinnamomum tamala in experimental rats| journal = Journal of Natural Medicines| volume = 62| issue = 4| pages = 396–402| year = 2008| issn =| doi = 10.1007/s11418-008-0258-8| id =| pmid = 18493839 | last2 = Vijayakumar | first2 = M | last3 = Sairam | first3 = K| last4 = Kumar| first4 = V|display-authors=etal}} 10. ^(Indian Vet. J. June 2012, 89(6): 72-74). External links
9 : Cinnamomum|Medicinal plants of Asia|Leaves|Indian cuisine|Nepalese cuisine|Bhutanese cuisine|Trees of China|Flora of the Indian subcontinent|Indian spices |
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