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Abstract

A REVIEW ARTICLE ON DALCHINI (CINNAMOMUM VERUM - A MULTIFACETED MEDICINAL PLANT -A REVIEW

Dr. Nutan Sharma*, Dr. Omprakash Sharma and Dr. Naresh Garg

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Abstract

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea and traditional foods.The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. Overall, approximately 250 species have been identified among the cinnamon genus, with trees being scattered all over the world.[1,2]

Keywords: Cinnamon, Anti-oxidant, cultivation, Anti-Microbial.


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