Also known as: Tejpat, Indian bay leaf, Cinnamomum tamala, Laurace
Tejpat leaves are long and wider, usually olive green in color, and with three veins down the length of the leaf.
These are mainly used in thier dried form.
These are used in curries and rice preparations.
The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
Having a fragrance and taste similar to cinnamon(cassia) bark, but milder.