Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to northern India (Assam and the Western Himalayas), Bangladesh, Nepal, Myanmar, Laos, Vietnam, and southwestern China.

2017年4月30日 · Cinnamomum tamala commonly known as Indian bay leaf is a medium sized evergreen tree 2-10 m tall, found wild in the tropical and subtropical Himalayas at altitudes of 900-2500m, the Khasi hills, the nilgiri hills and at the foot of the Sikkim Himalayas. It is native to India, Nepal and Bhutan.

Indian bay leaf (common names: tejpatta (in Hindi), Indian cassia, Malabar leaf) is common in Indian and Southeast Asian cuisine. Indian bay leaves are elongated, pointed, slightly curved, 2-3 inches long, glossy, and dark green. They have a strong and sweet flavor with clove, cinnamon, and nutmeg notes.

2024年12月24日 · Cinnamomum tamala, also referred to as the Indian bay leaf or sweet bay leaf, belongs to the Lauraceae family. This majestic tree typically grows to heights of 20 to 30 meters, with a dense canopy providing shelter and sustenance for various wildlife species.

2016年6月24日 · Tejpata (also spelled as Tej Patta, Tejpatta, and Tejpat, in English named as Indian Bay Leaf, and botanically Cinnamomum Tamala) is an Indian spice as well as ayurvedic medicine. It is commonly used in Indian Kitchen for enhancing the taste of the different foods.

2021年5月30日 · Cinnamomum tamala, Indian bay leaf, also known as tejpat, tezapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. It is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall.

Cinnamomum tamala is known in English as Indian Bay Leaf; the leaves are harvested from mature trees 9-10 years and older) and are used in North Indian cooking where it is called Tej-patta, Tejpat, Tejpatta . The leaves, bark, sap have been used in medicine. In some older texts, you may find references to Malabathra/Maalabathrum.

Flowering twig of Indian Bay leaf In the every­day cooking of North­ern India, Indian bay-leaves are one of the most com­mon spices, and even more widely used than most other aro­matic spices. They ap­pear in almost every slow-cooked food of the North and are par­ticu­larly loved in Muslim-style meat curries.

2023年11月20日 · Bay leaves, particularly Indian bay leaf (tej patta), are essential in Indian cuisine, imparting a unique flavor profile to dishes like biryanis, curries, and spice blends. Indian bay leaves differ from European bay leaves in size, shape, and flavor, with tej patta having a more robust, cinnamon-like aroma.

Indian bay leaf is also referred to as tej patta. It mainly grows in India, and—as the name and place of origin implies—it’s commonly used in Indian cooking. The leaf is an olive-green color. One of the things that make it easy to identify is the three veins that run through the leaf. Indian bay leaf has a slight cinnamon flavor.