Description

The leaves, known as tejpat in Nepali, tējapattā, 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. Tejpat  leaves are long and wide. They are usually olive green in color, may have some brownish spots and have three veins down the length of the leaf. True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes. Nepalese Grocery stores carry true tejpat leaves.

The confusion between Bay leaf and Malabathrum is caused by the fact that Tejpat (leaves of the cinnamon tree – Cinnamomum zeylanicum ) is colloquially called “Nepalese/Indian Bay Leaves”. The flavors are quite different though.