Common name: Indian Bay Leaf, Indian cassia, Indian cassia bark, Tamala cassia • Hindi: तेजपत्ता tejpatta,Sanskrit: तमालपत्र tamalapattra.
Vernacular name:-Gudpatri,madhupatri
Botanical name: Cinnamomum tamala Family: Lauraceae (Laurel family)
Synonyms: Cinnamomum tejpata, Laurus tamala
Location-HP Chamba
DOC:-12/02/2021
Indian bay-leaves are the leaves of a tree closely related to Cinnamon. The tough, three-veined leaves are very popular in Northern India, but are little known elsewhere — at least, today. They were well known to the Romans under the name malobathrum (also spelt malabathrum) and used both for perfumery and in cooking. The name Bay Leaf is used for some other plant (Laurus nobilis). So, this one is called Indian Bay Leaf. It is a small to moderately sized ever green tree. Plants are raised from seeds sown in nursery beds in March-April. Seedlings are transplanted to the field in rows of 2 m apart with a spacing of 3 – 3.5 m between plants. Leaves are collected in dry weather every year from vigourous plants, dried in the sun and tied up into bundles for marketing. Flowers are tiny, greenish yellow, insignificant. Today, Indian bay-leaves are a spice used almost exclusively in the kitchens of Northern India, especially in the famous Moghul cuisine that was developed at the Imperial courts in Delhi and Agra.
Medicinal uses:-Tejpatra- Cinnamomum tamala is an Ayurveda herb mentioned for the treatment of bad odor from mouth, black spots on the face, dental caries, swelling, cough and in complications of tuberculosis
From @ Gajendra Varma