Known as cassia leaf or tejapatta. This adds subtle cinnamon flavor to soups, stews, curries, chili, as well as rice dishes. Use whole. Remove before serving.

These are whole dried Indian Bay Leaves, which means they are not ground or powdered. However, they are dried leaves, so they may be cracked or broken in the container.




Species: Cinnamomum tamala

Other names: ತಮಾಲ (Tamaala) in Kannada (ಕನ್ನಡ), மரப்பட்டை இலை (Pattai Illai) in தமிழ் (Tamizh), tejpat,[3] tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum

Appearance: Long, wide, olive green in color, with three veins down the length of the leaf

Typically used: Whole as a seasoning and removed before serving.

Origin: A tree in the Lauraceae family, native to India, Bangladesh, Nepal, Bhutan, and China

Flavor: Subtle cinnamon

Aroma: Cinnamon

Culinary uses: Add to soups, stews, curries, chili, as well as rice dishes. Use whole and remove before serving.