Botanical Name Cinnamomum tamala
Family Lauraceae
Origin India
Description Katphal trees can grow up to 20 meters in height and have a broad crown with a thick, dark bark. The leaves are large, elliptical, and glossy with a distinct aroma. The flowers are small, yellowish-green, and are produced in panicles. The fruit is a small berry that turns black when ripe.
Parts Used The leaves, bark, and fruit of the katphal tree are used for their medicinal and culinary properties.
Dose The dose of katphal depends on the preparation and the condition being treated. It is best to consult a qualified Ayurvedic practitioner for proper dosage recommendations.

Ayurveda Features

Formulations(Yog) Katphal is used in various Ayurvedic formulations, including Trikatu Churna, Panchakola Churna, and Hingvastak Churna.
Anti-Dote (Nivaran Dravya) Not specified
Ayurvedic Properties GUNA (Quality): Katphal is considered to have laghu (light) and ruksha (dry) qualities.
RASA (Taste): It has a tikta (bitter), katu (pungent), and kashaya (astringent) taste.
VIPAK (Metabolism): It has a katu vipak (pungent after-taste)
VIRYA (Potency): It has ushna virya (hot potency).
PRABHAV (Impact): Katphal is said to have a beneficial effect on the digestive system and respiratory system.
Other Names Sanskrit: Katphala
Hindi: Katphal
Bengali: Katahal
Kannada: Halasu
Malyalam: Ilanji
Marathi: Kadamb
Tamil: Mavilingam
Telugu: Regi pandu


Distribution Katphal is native to India, Nepal, Bhutan, and Bangladesh. It is commonly found in the Himalayan regions and the Western Ghats of India.
Pharmacognosy Katphal leaves contain essential oils, tannins, and other aromatic compounds that give it a distinct aroma and taste.
Cultivation Katphal trees are cultivated in warm, humid climates with well-draining soil. They require regular watering and pruning to maintain their shape and promote healthy growth.
Physical Constituents Katphal leaves have a pungent taste and a strong, aromatic aroma.
Chemical Constituents The essential oils in katphal leaves contain compounds like eucalyptol, cineol, and camphor. It also contains tannins, flavonoids, and other aromatic compounds.


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