Malabathrum

We are engaged in exporting and supplying of Malabathrum in New Delhi, Delhi, India. Malabathrum, malabathron, or malobathrum, is the name used in classical and medieval texts for certain cinnamon-like aromatic plant leaves and an ointment prepared from those leaves. Malabathrum leaves (folia) were used in cooking and for distilling an oil used in a caraway-sauce for oysters by the Roman gourmet Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain. Malobathrum from Egypt (Dioscorides I, 63) was based on cattle-fat and contained cinnamon as well; one pound cost 300 denars. It has aromatic leaves which are used for culinary and medicinal purposes.