テジパット
Tejpat, Quế Ấn lá
Cinnamomum tamala
Indian bay leaf, Tej patta
Eugenol up to 80 percent. Skin and mucous membrane irritant.
Low dermal concentration recommended.
Different from cinnamon leaf (Cinnamomum verum) covered under C.
| Eugenol | 60.0 – 80.0 % |
| Linalool | 5.0 – 15.0 % |
| β-Caryophyllene | 3.0 – 8.0 % |
Cinnamomum tamala is native to the Himalayas, India, Nepal, Bhutan. The leaves are a traditional Indian spice ('tej patta' in Hindi).
Family Lauraceae.
Himalayan niche oil. In Indian cuisine, tejpat is used in biryani, garam masala, and dal.