तेजपात, दालचिनी (Nepalese Cinnamon) ~ NepalAyurveds.com

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तेजपात, दालचिनी (Nepalese Cinnamon)

13:25

बैज्ञानिक नामः Cinnamomum tamala (Buch.- Ham.) Nees & Eberm.

परिवारः Lauraceae

परिचयः

तेजपात (दालचिनी) नेपालमा पाईने एक महत्वपूर्ण जडिबुटी हो, जुन मध्यम आकारको १० देखि १५ मिटर उचाइ हुने सदाबहार रूख

हो। यसको बोक्रा हरियो हुँदा सानो र पक्दै गएपछि खैरो हुन्छ। यसका पातहरू चिल्लो, चम्किलो र सुगन्धित हुन्छन्। यसको पातहरू विपरीत दिशामा पलाउँछन् र यसको फूल फागुनदेखि वैशाखसम्म फुल्छन्। तेजपातको पात र बोक्राको धेरैजसो उपयोग मसला र औषधिका रूपमा हुन्छ।

उपलब्धताः

नेपालमा तेजपात ४५० देखि २००० मिटर उचाइको क्षेत्रहरूमा प्राकृतिक रूपमा पाइन्छ। तर, पश्चिम नेपालमा यसको वितरण बढी पाइएको छ। यो चिलाउने, कटुस, सिमल जस्ता रूखहरूको जंगलमा पाईन्छ।

सङ्कलन समयः

तेजपात कात्तिकदेखि चैत्रसम्म संकलन गर्न सकिन्छ भने दालचिनीको बोक्रा फागुनदेखि वैशाखसम्म संकलन गरिन्छ।

व्यापारमा आउने भागः

तेजपातका सुकेको पातहरू र बोक्राहरू व्यापारको लागि उपयोग गरिन्छ। पातको माथिल्लो भाग हरियो- पहेंलो र तल्लो भाग पहेंलो रंगको हुन्छ। पातहरू सुगन्धित हुन्छन्, र यसको तीनवटा नसा हुन्छन्। बोक्राको बाहिरी भाग खैरो र भित्री भाग रातो खैरो रंगको हुन्छ, जसमा गुलियो र हल्का पिरो स्वाद हुन्छ।

प्रयोगः

तेजपातको पात र बोक्राको विभिन्न प्रकारका औषधि, मसला, र खाद्य पदार्थलाई सुगन्धित बनाउन प्रयोग गरिन्छ। यसको पातलाई पेट दुख्दा, खाना पचाउन, र पखाला रोक्न उपयोग गरिन्छ। दालचिनीको बोक्रा पानीमा उमालेर पिउँदा वाक्वाकी रोक्न र पेटको गडबडी नियन्त्रण गर्न मद्दत गर्छ। तेजपातबाट निकालिएको सुगन्धित तेल औषधि, खाद्य पदार्थ, र पेय पदार्थमा प्रयोग गरिन्छ।

संरक्षण अवस्थाः

नेपाल सरकारले तेजपातको खेती र संरक्षणलाई प्राथमिकतामा राखेको छ। यो जडिबुटी नेपालका लागि मात्र नभई अन्तर्राष्ट्रिय व्यापारका लागि पनि महत्वपूर्ण मानिन्छ।

Introduction:

Tejpat, also called Nepalese Cinnamon or Bay Leaf, is a medium-sized evergreen tree, which reaches a height of 10 to 15 meters. The bark is green when young; it becomes brown and wrinkled with age. Leaves shining, smooth, and fragrant, lance-shaped, pointed, have three distinguishable veins in them. Flowers small, white to yellowish, blooming from March to May. Although most cinnamon is derived from Cinnamomum zeylanicum, the bark of Cinnamomum tamala is also frequently referred to as cinnamon.

Availability:

Tejpat grows wild throughout Nepal from 450 to 2000 meters in altitude. Tejpat is quite prevalent in the forests of Western Nepal. This evergreen isn't originally from Nepal but seems to have proliferated quite well from its native place in Sri Lanka. It grows fairly frequently with other trees like Schima wallichii, Castanopsis indica, and Bombax ceiba.

Harvesting Time:

They are generally harvested during the months of October to March, while the bark is collected between February and May.

Parts Used in Trade:

The traded items are Tejpat leaves and barks. Dried leaves, olive-green on the dorsal side, have their ventral side yellow and a very distinctive three-veined setup at the base. The bark is cut into small pieces; the outer part is brown, the inner part reddish-brown. The leaves and bark have an aroma that is strong and spicy and for this reason are in high demand for medicinal and culinary purposes.

Uses and Benefits:

Tejpat leaves and barks are of immense value in medicine and food.

Medicinal Use: Leaves are used to treat dysentery, stomachache, and indigestion. Water boiled with cinnamon bark is taken to reduce diarrhea, nausea, and other stomach problems. The essential oil derived from leaves finds wide application in medicine, food, and beverages. It is also employed as a toothache remedy.

Culinary Use: Tejpat leaves and their barks are generally used as spices to flavor or add aroma to food. Leaves used in various Nepali dishes provide a soft, fragrant taste that increases the overall flavor of the food.

Methods of Use:

For Stomach Issues: Boil Tejpat leaves or cinnamon bark in water, strain the liquid, and drink. This helps soothe stomach problems like indigestion, nausea, and diarrhea.

As a Spice: Tejpat can be added during cooking to various cuisines like curries, soups, and stews to give a rich aromatic flavor.

Essential Oil: This oil may be applied to the aching tooth to relieve the pain or added to food and beverages for additional flavor.

Properties:

Antioxidant: Tejpat has powerful antioxidants that help the body in fighting free radicals and its oxidative stress.

Anti-inflammatory properties contribute towards arthritis and inflammation of the joints. Antibacterial: The essential oils from leaves and barks have antibacterial effects, therefore helping the body to resist various infections as well as to fight against injurious bacteria. Conservation Status:

Considering its economic and ecological importance, Tejpat cultivation and its conservation have drawn the attention of the Government of Nepal. This herb also plays a significant role in the local economy, including the world spice market. Initiatives regarding sustainability in its harvesting and cultivation are being made so as not to be over-exploited.

Tejpat is one of the important herbs with broad applications in medicine and cooking within the rich biodiversity of Nepal. Tejpat is a common, valued herb in Nepal, which has held an important place not only within the local culture but also in the global market. With proper cultivation and conservation efforts, Tejpat will continue to benefit future generations locally and globally.

Reference

Hindi To Nepali Dictionary Words Starting From बो

100 Common Nepali Slang Words with Hindi Translation: A Fun Guide to Understanding Nepali Conversations

Bridging Cultures: Daily Use Hindi Sentences in Parties with Nepali Meaning

Daily Hindi Sentences for Kids with Nepali Translations: A Simple Guide

Daily Office Sentences: Essential Hindi-Nepali Translations for Everyday Use

Daily Use Hindi Sentences for Parents with Nepali Meanings: A Guide for Everyday Conversations

Daily Use Hindi Sentences for Students with Nepali Meaning

Essential Daily Sentences for Market Conversations: Hindi to Nepali and Vice-Versa

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