Author(s):

Nikhil Deshpande and Suchandra Dutta

Abstract: 'Dalchini' is a commonly used spice obtained from the bark of Cinnamomum verum L. and other species of Cinnamomum. It is used as spice as well as medicine. It is also recorded that excess use of 'Dalchini' can cause liver damage due to the presence of a compound named 'coumarin' in it. The present study deals with the chemical characterization of the market samples of 'Dalchini' ob- tained from Mumbai market and compared it with the market sample and authentic samples from Kerala.

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