Cinnamomum tamala is known in English as Indian Bay Leaf; the leaves are harvested from mature trees 9-10 years and older) and are used in North Indian cooking where it is called Tej-patta, Tejpat, Tejpatta . The leaves, bark, sap have been used in medicine. In some older texts, you may find references to Malabathra/Maalabathrum.

Please do not confuse this plant with Syzygium polyanthum/Eugenia polyantha which is also known as Indian Bay Leaf and is used in Indonesian and Malaysian cooking.

In many recipes, the term 'bay leaf' is used without specifying which type to use. In European and Western cooking it is most often the Bay Laurel aka Laurus nobilis. There is also the California Bay Leaf aka Umbellularia californica.

There is a West Indian Bay Tree aka Pimenta racemosa which is used to make Bay Rum.

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