Description
The Indian bay leaf is commonly known as tejpatta (Cinnamomum Tamala) that is used as an aroma enhancer in the food. Its strong aroma is the natural characteristic feature that makes it the most demanded herb in the food industry.
The bay leaf that we use in cooking is actually the dried leaf of the Bay Laurel tree (Laurus Nobilis). This is why bay leaves can also be known as sweet bay, sweet laurel, laurel leaf or bay laurel.
