Tejpatta

Tejpatta (Indian Bay Leaf)

Botanical Name: Cinnamomum tamala

Common Names: Indian Bay Leaf, Tej Patta, Tamala Leaf, Indian cassia, Indian cassia bark, Tamala cassia

Regional names: Common name:  • Assamese: Mahpat, তেজপাত Tejpat • Bengali: তেজপাত Tejpat • Hindi: तेजपत्ता Tejpatta • Kannada: Patraka • Manipuri: ꯇꯦꯖꯄꯥꯠ Tejpat • Nepali: तेज पात Tej Paat • Sanskrit: तमालपत्र Tamalapattra • Tamil: தாலிஸபத்திரி Talisapattiri, தமாலபத்திரி Tamalapattiri • Malayalam: തമാലപത്രമ് Tamalapatram • Tangkhul: Sakomna • Telugu: Talisapatri, Talisha, Patta akulu • Gujarati: તમાલપત્ર Tamaal patra • Urdu: Tezpat تےزپات

Key Features

• Type: Evergreen tree (Outdoor/Medicinal/Culinary)

• Size: Grows up to 20–30 feet tall (prune for container growth)

• Light: Full sun to partial shade

• Watering: Moderate (keep soil moist but well-drained)

• Leaves: Aromatic, glossy green leaves used in cooking & Ayurveda

• Toxicity: Non-toxic to humans/pets (safe for culinary use)

Description

The Tejpatta plant (Cinnamomum tamala) is a prized aromatic tree native to India, known for its fragrant leaves used in biryani, curries, and Ayurvedic remedies. Its long, lance-shaped leaves release a warm, spicy-cinnamon aroma when crushed. This hardy evergreen thrives in tropical climates but can be grown in pots in cooler regions. A must-have for herb gardens and kitchen gardeners!

Uses:

Culinary: Enhances flavor in soups, stews, and rice dishes.

Medicinal: Supports digestion and respiratory health (used in teas).

Ornamental: Glossy foliage adds greenery to gardens.

Care Guide

Why Buy From Us?

• Healthy Plants: Potted in nutrient-rich soil.

• Sustainably Grown: Chemical-free cultivation.

• Ready to Use: Leaves can be harvested in 1–2 years.

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CTA: "Add flavor and fragrance to your garden—order your Tejpatta plant today!"