The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or
Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs from bay laurel leaves which
are shorter and light- to medium-green in colour with one large vein down the length of the leaf.
Indian bay leaves are about twice as long and wider, usually olive green in colour and have three
veins running the length of the leaf. Culinarily, Indian bay leaves are quite different having a
fragrance and taste similar to cinnamon (cassia) bark, but milder.