A native of Australia and the islands of the Indian Ocean. The leaves, being fermented, are distilled, and yield an oil known as cajuput or cajeput oil, which is green, and has a strong aromatic odor. It is valuable as an antispasmodic and stimulant, and at one time had a great reputation as a cure for cholera. In China the leaves are used as a tonic in the form of decoction.
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