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Cinnamomum tamala
''Cinnamomum tamala'', Indian bay leaf, also known as tejpat,〔 tejapatta, Malabar leaf, Indian bark, Indian cassia,〔 or malabathrum, is a tree within the Lauraceae family which is native to India, Nepal, Bhutan, and China.〔 It can grow up to tall. It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum).
==Characteristics==
The leaves, known as ''tējapattā'' or ''tejpatta'' (तेजपत्ता) in Hindi and in Nepali, ''tejpata'' (তেজপাতা) in Bengali, ''tejpat'' in Assamese, and ''tamalpatra'' (तमालपत्र) in Marathi and in original Sanskrit, 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. It is called biryani aaku or bagharakku in Telugu. They are often labeled as "Indian bay leaves," or just "bay leaf", causing confusion with the leaf from the bay laurel, a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are quite different. Bay laurel leaves are shorter and light to medium green in color, with one large vein down the length of the leaf, while ''tejpat''leaves are about twice as long and wider, usually olive green in color, and with three veins down the length of the leaf. True ''tejpat'' leaves impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon. Indian grocery stores usually carry true ''tejpat'' leaves.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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