Herb
Cinnamomum tamala
A tier
Cinnamomum tamala is the species behind Indian bay leaf / tej patta—an evergreen of the Himalayan foothills and cultivated ranges with leaves used as a spice throughout South Asia. Bark and leaf both relate to the cinnamon group chemically. Recipes listing the Latin name want this leaf, not Turkish laurel. Bloom in oil with whole spices at the start of a dish. Store dried leaves airtight; they fade toward cardboard when old.
Track this ingredient
Unit
Characteristics
Preparations
Curry BaseDried LeafRiceWhole Spice Bloom
Traits
AromaticCinnamonCinnamon GroupHimalayan FoothillIndian Bay SpeciesLargeSouth Asian EssentialSpice LeafSpicyWarm
History
Botanical science described Cinnamomum tamala among Asian cinnamon relatives.
IN
Forest and farm production of tamala leaf supplied spice markets.
Food chemistry profiled tamala leaf oils versus Laurus.
Quality spice sellers specified C. tamala to avoid laurel adulteration in tej patta.