• Source: Cinnamomum tamala

Cinnamomum tamala, Indian bay leaf, also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall. Its leaves have a clove-like aroma with a hint of peppery taste; they 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, tejpat (तेजपात/তেজপাত) in Nepali, Maithili and Assamese, tejpata (তেজপাতা) in Bengali, vazhanayila/edanayila (വഴനയില/എടനഇല) in Malayalam, kadu dhalchini (kn:ಕಾಡು ದಾಲ್ಚಿನ್ನಿ) in Kannada, and tamalpatra (તમલપત્ર) in Gujarati, or तमालपत्र in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Mughlai cuisine of North India and Nepal and in tsheringma herbal tea in Bhutan. They are called biryani aaku or bagharakku in Telugu.
The Lepcha of Sikkim call them naap saor koong.

They are often used in kumbilappam or chakka-ada (ചക്ക അട), an authentic sweet from Kerala, infusing their characteristic flavor to the dumplings. 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; 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, with three veins down the length of the leaf. There are five types of tejpat leaves and they impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon.




Aroma attributes


Beta-caryophyllene
Linalool
Caryophyllene oxide
Eugenol




Uses


The bark is sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia.




Etymology


Malabar had been traditionally used to denote the west coast of Southern India that forms the present-day state of Kerala and adjoining areas. The word mala or malaya means "mountain" in the Tamil and Malayalam languages, as also in Sanskrit. The word "malabathrum" is thought to have been derived from the Sanskrit tamālapattram (तमालपत्त्रम्), literally meaning "dark-tree leaves".




Related species


Cassia
Cinnamon
Saigon cinnamon




References






External links


Sharma, Vasundhara; Rao, Lingamallu Jagan Mohan (January 2014). "An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala". Critical Reviews in Food Science and Nutrition. 54 (4): 433–448. doi:10.1080/10408398.2011.587615. PMID 24236996. S2CID 46178245.
Pandey, A. K.; Mishra, A. K.; Mishra, A. (22 December 2012). "Antifungal and antioxidative potential of oil and extracts derived from leaves of Indian spice plant Cinnamomum tamala". Cellular and Molecular Biology. 58 (1): 142–147. PMID 23273204.
Indian bay-leaf page from Gernot Katzer's Spice Pages

Kata Kunci Pencarian:

• Cinnamomum
• Cinnamomum tamala
• Cinnamomum
• Nepalese honey with tejpat oil
• Malabathrum
• Bay leaf
• Saigon cinnamon
• Tsheringma tea
• List of culinary herbs and spices
• Cinnamomum malabatrum
• Linalool