||C. tamala leaves are mainly used for flavouring food and spice due to clove like taste and pepper like odour. The plant leaves are widely used in pharmaceutical preparation because of therapeutic efficacy against various diseases and disorders due to presence of different phytochemicals. The leaves were analysed for ash content, moisture, crude fat, crude fibre, crude carbohydrate, crude protein and different phytochemical content. The results for percentage of ash content, moisture content, crude fibre, carbohydrate, crude fat and protein were 9.6 ± 1.12, 50.50 ± 1.0, 30.5 ± 0.6, 9.5 ± 0.5, 6.0 ± 0.5 and 8.5 ± 0.18 % respectively. The nutritive value was 143.5 ± 0.53 Kcal/ 100g. The leaf sample was assessed for quantitative and qualitative phytochemical composition. Among the phytochemicals poly phenols was highest (16.7 ± 0.7 g/100g) and flavonoid content was lowest (1.0 ± 0.31 g/100g).