The Indian bay leaf (Cinnamomum Tamala) plant is found in high altitudes
along the tropical and subtropical regions of India. This plant is very useful to be used
as a food ingredient and as a medicine for centuries to treat several ailments. The
leaves are traditionally used in the Indian household as a spice in food and even as a
mouth freshener and deodorant. This is because the leaves have a pepper-like aroma
which is caused due to the essential oils present in the leaves and the bark. It is rich in
alkaloids, flavonoids, terpenoids, polyphenols, etc. These phytochemicals are
responsible for their aroma, flavor, and medicinal properties. The plant has therapeutic
properties against various types of diseases. Due to its antimicrobial properties, it has
been used as a preservative in the food industry. The present review discusses in detail
the phytochemical and therapeutic properties of C. Tamala, along with its tremendous
potential to be used as a medicine.
Keywords: Alkaloids, Bay Leaf Plant, Phytochemicals, Secondary Metabolites,
Therapeutic Property.
