Malabathrum

Malabathrum

Leaves of Cinnamomum malabatrum

Malabathrum refers to the leaves of the tree Cinnamomum tamala, which is native to the Indian subcontinent. These leaves are commonly used in Ayurvedic medicine and as a spice in Indian cuisine.

Description

Malabathrum leaves are aromatic and have a distinctive fragrance. They are often used in cooking to impart a subtle flavor to dishes. The leaves are typically dried and used whole or in powdered form. The tree itself, Cinnamomum tamala, is an evergreen tree that can grow up to 20 meters in height.

Uses

Culinary Uses

In Indian cuisine, malabathrum leaves are used in a variety of dishes, particularly in North Indian and Mughlai cuisine. They are often added to curries, biryani, and korma to enhance the flavor. The leaves are usually removed before serving the dish.

Medicinal Uses

In Ayurveda, malabathrum is believed to have several health benefits. It is used to treat digestive disorders, respiratory issues, and inflammatory conditions. The leaves are also used in the preparation of herbal teas and decoctions.

Cultivation

Cinnamomum malabatrum tree

Cinnamomum tamala is cultivated in the Himalayan region, particularly in Nepal, Bhutan, and the northeastern states of India. The tree prefers a subtropical to tropical climate and thrives in well-drained soil.

Related pages

• Cinnamon
• Bay leaf
• Ayurveda
• Indian cuisine