mistaken for bay leaves, cassia leaves
are also referred to as Indian bay leaves.
They are large, often five to eight inches
long (I measured them!) and come from a
tropical laurel that produces cassia bark.
They are thin, brittle, and a dull beige in
color. At once woodsy, pungent, and
sweet, they have a very different taste
and aroma from the more common bay
leaf, which comes from a different tree
and is used in European cooking. If you
cannot get to an Indian grocery store for
cassia leaves, just use bay leaves. No
one will know the difference—I cook
with both.
- CHILE: The chile pepper was
discovered in the Americas by
