Tejpat (Indian bay leaf)

Cinnamomum tamala

spice

Large dried leaves smelling of cinnamon and clove, fried in oil at the start of cooking biryanis, dals and curries of northern India.

Origin

Himalayas (India, Nepal, Bhutan)

Season (United States)

imported · all year round

Preparation

Tough, the leaf is taken out when serving; ground, it is eaten.

Did you know?

It is called Indian bay leaf, but it is a cinnamon tree, unrelated to bay laurel.