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Bay Leaf Sapling / Tej Patta Chara
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Bay leaf, also called laurel leaf, leaf of the sweet bay tree (Cinnamomum tamala), an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.
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Description
Cinnamomum tamala, Indian bay leaf, also known as tejpat, tezapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum).
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FEATURES :-
Bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried the aroma is herbal, slightly floral, and somewhat similar to oregano and thyme.
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