File:Cinnamomum tamala at Kadavoor.jpg
Summary
English: <a href="https://en.wikipedia.org/wiki/Cinnamomum_tamala" class="extiw" title="w:Cinnamomum tamala">Cinnamomum tamala</a>, Indian bay leaf, also known as Tejpat, Malabar leaf, Indian bark, Indian cassia, or <a href="https://en.wikipedia.org/wiki/Malabathrum" class="extiw" title="w:Malabathrum">Malabathrum</a> is a tree within the <a href="https://en.wikipedia.org/wiki/Lauraceae" class="extiw" title="w:Lauraceae">Lauraceae</a> family which is native to <a href="https://en.wikipedia.org/wiki/India" class="extiw" title="w:India">India</a>, <a href="https://en.wikipedia.org/wiki/Nepal" class="extiw" title="w:Nepal">Nepal</a>, <a href="https://en.wikipedia.org/wiki/Bhutan" class="extiw" title="w:Bhutan">Bhutan</a>, and <a href="https://en.wikipedia.org/wiki/China" class="extiw" title="w:China">China</a>. It can grow up to 20 m (66 ft) tall. It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as Malabathrum (or Malobathrum).
It is a small to moderately sized ever green tree. Plants are raised from seeds sown in nursery beds in March-April. Seedlings are transplanted to the field in rows of 2 m apart with a spacing of 3 – 3.5 m between plants. Leaves are collected in dry weather every year from vigourous plants, dried in the sun and tied up into bundles for marketing. Flowers are tiny, greenish yellow, insignificant. Today, Indian bay-leaves are a spice used almost exclusively in the kitchens of <a href="https://en.wikipedia.org/wiki/Northern_India" class="extiw" title="w:Northern India">Northern India</a>, especially in the famous <a href="https://en.wikipedia.org/wiki/Mughlai_cuisine" class="extiw" title="w:Mughlai cuisine">Mughlai cuisine</a> that was developed at the Imperial courts in <a href="https://en.wikipedia.org/wiki/Delhi" class="extiw" title="w:Delhi">Delhi</a> and <a href="https://en.wikipedia.org/wiki/Agra" class="extiw" title="w:Agra">Agra</a>. One example of such a dish is <a href="https://en.wikipedia.org/wiki/Biriyani" class="extiw" title="w:Biriyani">Biriyani</a>.
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:44, 6 January 2017 | | 2,736 × 3,648 (2.8 MB) | 127.0.0.1 (talk) | <span class="langlabel-en" lang="en" style="font-weight:bold;">English: </span> <i><a href="https://en.wikipedia.org/wiki/Cinnamomum_tamala" class="extiw" title="w:Cinnamomum tamala">Cinnamomum tamala</a></i>, Indian bay leaf, also known as Tejpat, Malabar leaf, Indian bark, Indian cassia, or <a href="https://en.wikipedia.org/wiki/Malabathrum" class="extiw" title="w:Malabathrum">Malabathrum</a> is a tree within the <a href="https://en.wikipedia.org/wiki/Lauraceae" class="extiw" title="w:Lauraceae">Lauraceae</a> family which is native to <a href="https://en.wikipedia.org/wiki/India" class="extiw" title="w:India">India</a>, <a href="https://en.wikipedia.org/wiki/Nepal" class="extiw" title="w:Nepal">Nepal</a>, <a href="https://en.wikipedia.org/wiki/Bhutan" class="extiw" title="w:Bhutan">Bhutan</a>, and <a href="https://en.wikipedia.org/wiki/China" class="extiw" title="w:China">China</a>. It can grow up to 20 m (66 ft) tall. It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as <i>Malabathrum</i> (or <i>Malobathrum</i>). <p><br></p> It is a small to moderately sized ever green tree. Plants are raised from seeds sown in nursery beds in March-April. Seedlings are transplanted to the field in rows of 2 m apart with a spacing of 3 – 3.5 m between plants. Leaves are collected in dry weather every year from vigourous plants, dried in the sun and tied up into bundles for marketing. Flowers are tiny, greenish yellow, insignificant. Today, Indian bay-leaves are a spice used almost exclusively in the kitchens of <a href="https://en.wikipedia.org/wiki/Northern_India" class="extiw" title="w:Northern India">Northern India</a>, especially in the famous <a href="https://en.wikipedia.org/wiki/Mughlai_cuisine" class="extiw" title="w:Mughlai cuisine">Mughlai cuisine</a> that was developed at the Imperial courts in <a href="https://en.wikipedia.org/wiki/Delhi" class="extiw" title="w:Delhi">Delhi</a> and <a href="https://en.wikipedia.org/wiki/Agra" class="extiw" title="w:Agra">Agra</a>. One example of such a dish is <a href="https://en.wikipedia.org/wiki/Biriyani" class="extiw" title="w:Biriyani">Biriyani</a>. |
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