Cinnamomum tamala, commonly known as Indian bay leaf, is an evergreen tree native to the forested foothills of the Himalayas, including the Himalayas, Bangladesh, Nepal, and Bhutan, as well as parts of China. It can grow up to 66 feet tall, with a canopy that spreads wide, providing dense shade. The tree’s leaves are dark green, glossy, and elongated, with a clove-like aroma and a peppery taste, which are used extensively in South Asian cuisines. The leaves are harvested primarily for their culinary use, particularly in Mughlai dishes and herbal teas, where they impart a distinct flavor. Flowering occurs in early spring, with small yellow flowers that are not particularly showy. The tree also produces small, purple-black berries.

Indian bay leaf is valued for its aromatic leaves, which are a staple in culinary applications. It thrives in warm climates and prefers full sun to part shade, with well-drained, fertile soil. Regular watering is necessary, especially during dry periods. In cultivation, it is used for its leaves in cooking and sometimes as an ornamental tree in tropical and subtropical gardens. While generally pest-free, it can be susceptible to leaf spot diseases. The tree is also historically significant, believed to be one of the sources of the ancient medicinal plant malabathrum.CC BY-SA 4.0