We came across this good looking tree in Padubidiri. My city bred eyes could never have identified the tree. My husband’s relative pointed it to us. We plucked few leaves and crushed them to release the aroma the leaves are famous for.
Botanical name is Cinnamomum tamala and belongs to Lauraceae (Laurel) family. Indian Bay Leaf Tree is also known as Tej Patta, Pulao Patta, Tamal Patra, Malabar leaf, Indian Cassia Bark, Indian Cassia and is native to India, Nepal, Bhutan, and China.
The tree grows to a height of 65 feet and the aromatic leaves are used for culinary and medicinal purposes.
Leaves are Olive green with three veins running down the length of the leaf. The young leaves are not as aromatic as the dried leaves. The taste is similar to Cinnamon.
Tiny greenish yellow flowers bloom on the tree, which goes unnoticed.
Essential oils are extracted from the leaves of Indian Bay Leaf Tree to be used in perfumery industry. The leaves are used as a flavoring agent in French, Mediterranean, South Asian, Pakistan, and Indian cooking. The leaves are removed from the dish before serving. Bay leaves are also used as insect repellent.
Seeds can be sown in nursery beds in March-April to propagate Indian Bay Leaf. Transplant the saplings to the field and plant them 2 meters apart. Collect leaves in winter and dry them in sun.
Recipes using Bay leaves:
South Indian Vegetable Pulao
Kathal Ki Biryani
Whole Garam Masala
Garam Masala Powder
Double Beans Pulao
Masaledar Corn and Capsicum
Adrak Pasand Gobi
Paneer Tikka Masala