Cinnamomum tamala

Lore & Background

The leaves of Cinnamomum tamala are known by many names across South Asia, including tējapattā in Hindi, tejpāt in Nepali, and tamālpatra in Marathi and Sanskrit. They are used extensively in the cuisines of India, Nepal, and Bhutan, especially in Mughlai cuisine and in Bhutan's tsheringma herbal tea. In Kerala, they are used in kumbilappam or chakka-ada, an authentic sweet dumpling.

The leaves are often labeled as 'Indian bay leaves' or simply 'bay leaf,' causing confusion with bay laurel leaves from a different genus. Tejpat leaves are about twice as long and wider than bay laurel leaves, olive green with three veins, and impart a strong cassia- or cinnamon-like aroma, while bay laurel leaves have one vein and a pine-and-lemon aroma. There are five types of tejpat leaves.

The bark is sometimes used for cooking, though regarded as inferior to true cinnamon or cassia. The word 'malabathrum' is thought to derive from the Sanskrit tamālapattram, meaning 'dark-tree leaves.'

Reader's Guide

Cinnamomum tamala holds significance as a culinary and medicinal plant in South and Southeast Asia, with its leaves serving as a key aromatic in Mughlai cuisine and regional dishes. Its historical importance is tied to the ancient trade of malabathrum, a medicinal leaf known in classical and medieval times. The tree's leaves are often confused with bay laurel, but their distinct three-vein structure and cassia-like aroma set them apart. The bark, though used, is considered inferior to true cinnamon. The plant's many vernacular names reflect its widespread use across India, Nepal, Bhutan, and beyond. Its legacy includes ongoing use in traditional cooking and herbal teas, as well as scientific study of its chemical composition, including compounds like beta-caryophyllene, linalool, caryophyllene oxide, and eugenol. The confusion with bay laurel highlights the need for accurate labeling, as the two species differ in appearance and flavor. Overall, Cinnamomum tamala remains a culturally and economically important spice plant.

Did You Know?

• The leaves have a clove-like aroma with a hint of peppery taste.
• The bark is sometimes used for cooking but is regarded as inferior to true cinnamon or cassia.