Chamomile

Chamomile (American English) or camomile (British English; see spelling differences) (/ˈkæməmaɪl, -miːl/ KAM-ə-myl or KAM-ə-meel[1][2]) is the common name for several daisy-like plants of the family Asteraceae. Two of the species, Matricaria recutita and Anthemis nobilis, are commonly used to make herbal infusions for traditional medicine.[3][4][5] There is insufficient scientific evidence that consuming chamomile in foods or beverages has any effect on health.[4][5]

The word “chamomile” derived via French and Latin from Greek χαμαίμηλον (khamaimēlon), “earth apple”, from χαμαί (khamai) “on the ground” and μῆλον (mēlon) “apple”.[6][7] First used in the 13th century, the spelling “chamomile” corresponds to the Latin chamomilla and Greek chamaimelon.[7] The spelling “camomile” is a British derivation from the French.[7]

Chamomile may be used as a flavoring agent in foods and beverages, mouthwash, soaps, or cosmetics.[5]

Chamomile tea is an herbal infusion made from dried flowers and hot water.[3] Two types of chamomile used are German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile).[3]