Botanical Name : Cassia fistula
English Name : Cassia cinnamon, Indian cassia lignea
Tamil Name : இலவங்க பத்திரி / Lavanga pathiri
Hindi Name : जंगली दारचीनी / Jangli darchini
Malayalam Name : കരുണ്ടോളി / Karuntoli
Telugu Name : అడవి లవంగపత్రి / Adavi-lavangapatri
Lavanga pathiri is a tree that grows in hilly areas up to 8-20 meters in height. The leaves and bark of the tree are quite aromatic, but it is most popular for its flower buds. The leaves of Cassia cinnamon are simple, green, and elliptical up to 13cm long. The lower surface of the leaf is covered with aromatic oil glands. The flower buds look pale in the starting with a glossy and fleshy appearance. Later it blooms into yellow color flowers.
- The essential oil called eugenol is extracted from the Lavanga pathiri. It has been used as a local anesthetic and antiseptic for teeth and gum.
- Eugenol also found to reduce blood sugar levels in diabetics.
- The extraction from the Lavanga pathiri sticks (decoction) can be used in treating flatulence, and indigestion in traditional medicine.
- The spice of Lavanga can be used in traditional medicines to stave off common cold and oxidant stress conditions.
- It is also used as a natural food preservative.
How to Consume Lavanga pathiri Internally
Just take a handful of Lavanga pathiri powder in 100 ml water, heat the content for some time, as soon as the water gets warm, filter the content, and drink it before food. Repeat the same for Evening Dosage after dinner.
There are no side effects in using this product, and you can consider the medical advice for the usage of this product during pregnancy.
Harvesting & Manufacturing Methods
All herbs are 100% naturally harvested, dried, and pulverized without the chemical interactions that assure the natural herb powders.