Indian Bay Leaf

English Name: Indian Bay Leaf
Common Indian Name (Hindi): Tejpatta / Tejpat

• The leaf of the Cinnamomum tamala or sometimes called as Cinnamomum tejpata (Malabathrum) tree is often labeled as "Indian bay leaves," though the bay leaf refers to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae), a tree of Mediterranean origin in a different genus but same family.
• The aroma of the Indian bay leaf is quite similar, but milder, in fragrance and taste to cinnamon bark, which is quite different from the leaf of Bay Laurel.
• Fresh or dried bay leaves are used for flavoring and seasoning in cooking for their distinctive flavor and fragrance. The leaves are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in Tsheringma herbal tea in Bhutan.
• It is used as an insecticide to keep moths away.
• It is used to treat physical problems like high blood sugar, migraine, headaches, bacterial and fungal infections, gastric ulcers.
• Bay leaf essential oil is also used to relieve muscular soreness and enhance blood circulation.
• It is also used to prevent hair loss