Herb & Spice Companion

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HERB & SPICE COMPANION

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INDIAN BAY LEAF

Cinnamomum tamala

Other common name: Tejpat Leaf

Flavors: clove-like, spicy, with

cinnamon and cassia

Indian bay leaves are used much like

bay leaves—in long-cooked dishes from

which they’re removed before eating.

However, that’s where the similarities

end. Indian bay leaves have a completely

distinct flavor closer to spicy clove and

cinnamon than to the woodsy flavor of

bay leaves. That’s because they come

from a species of cinnamon tree native

to India; the dried bark from some

Cinnamomum trees is used to make cas-

sia and cinnamon (see pages 172, 174).

They’re also larger than Western-

style bay leaves, with three spines run-

ning vertically down the length of the

leaf. In Indian markets, you might see

both types of aromatic leaves labeled

“bay leaf,” so keep these differences in

mind to choose the right one.

In the Garden

Unfortunately, Indian bay leaves are not a practical herb to grow yourself: Not only

are seedlings difficult to get ahold of, the trees (Cinnamomum tamala) need to grow

for up to ten years before leaves are ready for harvest.

Native to the southern Himalayas, Northeast India, Myanmar, and Nepal, tejpat

trees are planted permanently as seedlings when they’re four or five years old.

“BAY LEAF” VARIETIES

There are many other aromatic leaves

used similarly to bay leaves, but with

wonderful flavors all their own.

• Allspice leaf


• Avocado leaf


• Boldo leaf


• Curry leaf (page 98)


• Hoja santa (see page 199)


• Lá Lót (see page 199)


• Lemon verbena (page 112)


• Myrtle leaf (page 118)


• Pandan leaf (page 124)


• Perilla (page 126)


• Salam or Indonesian bay leaf

Indian Bay Leaf

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