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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 India, Bangladesh, Nepal, Bhutan, and China. [3]
The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1] Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel (Laurus nobilis).
Laurus nobilis is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges.
You may have added a leaf or two to season dishes such as casseroles, soups and stews. But bay laurel also is great as a hedge or as part of your herb garden. Skip to main content. 24/7 Help. For ...
Laurus nobilis L. – bay laurel, true laurel, or sweet bay. Native to the Mediterranean region. Used as an ornamental plant and culinary herb (one type of bay leaf) used in Mediterranean style dishes. It was also the original source of the laurel wreath of ancient Greece.
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus.
Indian bay leaf is a common name for several plants with leaves used in cooking and may refer to: Cinnamomum tamala , also known by the common name tejpatta Syzygium polyanthum , also known as Indonesian bay leaf
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