Indian bay leaf(Cinnamomum tamala), also called malabathrum, commonly known as Indian Cassia (Cinnamon) Leaves or Cinnamon Tejpata, grown most commonly in the eastern Himalayas. The Indian bay leaf, true tejpat leaves impart a strong cassia- or Indian cinnamon-like aroma to dishes, while the bay laurel leaf’s aroma is more reminiscent of pine and lemon.
The Indian bay leaf is twice as long as the bay laurel leaf and it has 3 prominent veins running down the length of the leaf compared to just 1 prominent vein in the bay laurel leaf.
