Indian bay leaves whole

also: indian laurel leaves, cinnamon leaves, tejpat, cinnamomum tamala, indian bay leaf

Description:
Indian laurel was common and popular in Europe in ancient times. Known then as Malabathron, it flavored Roman dishes, but today it is used almost exclusively in northern India. In Mughal cuisine inspired by the Orient, the leaves are used to prepare kormas, thick meat-based stews, as well as vegetable curries. The sweet aroma, reminiscent of cinnamon, also enhances numerous rice dishes and is often combined with other sweet spices, such as cinnamon, clove or cardamom.

Usage:
Brown the leaves in a little clarified butter or oil and then simmer in the dish. Remove before serving.

Known dishes:
Biryani, Korma

Aroma/Taste:
Sweetish, cinnamony

Harmonizes with:
Cardamom, cumin, clove, cinnamon.

Origin:
India