The Indian bay leaf is scientifically called Cinnamomum Tamala and is usually greenish in color. It is one of the ingredients used to make garam masala. Apart from Indian cuisines, bay leaf is used in many Mediterranean and American dishes. These leaves when crushed yield more flavor. It also posses many anti-fungal and anti-bacterial properties.

Bay leaves are native of Asia Minor and are known by the name of ‘Sweet bay’, ‘bay laurel’, ‘Noble laurel’, and ‘True laurel’. Indian bay leaf has a similar fragrance and taste to cinnamon bark but is milder.

A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used either fresh or dry.

Bay leaves can be used either fresh or dry, but dried bay leaves tend to have a stronger flavor.