The Indian Bay Leaf (Cinnamomum tamala, Lauraceae) or “tej patta” is an endemic spice in most Indian cuisines ranging from the scrumptious and spicy biryani to the sweet fillings of a kheer. It is also just as common in dal tadka and even in masala chai! It has a permanent place in Indian spice cabinets and the typical housewife uses it more often than not for that magical and aromatic finish to her culinary labors.
But if you thought that the Indian Bay Leaf is only meant for cooking, you are in for a pleasant surprise! The leaves have been used since time immemorial to help control diabetes, bad cholesterol, indigestion and even the common cold!