- Indian Cassia also is known as Tejpat (Cinnamomum Tamala) is a small to moderately sized evergreen tree.
- The leaves of this tree are the spice having clove-like the taste and a faint pepper-like odour.-The leaf is mainly used for flavoring food.-The basic purpose of tejpat in Nepali cooking is also to balance the overpowering flavor and taste of any meat or vegetables. The pleasant smell of tejpat also enhances the food and makes it even more rich and delicious. Because of its distinctive fragrance, one or two leaves only is more than enough for an entire dish.
Tejpata (also spelled as Tej Patta, Tejpatta, and Tejpat, in English named as Indian Bay Leaf, and botanically Cinnamomum Tamala) is an Indian spice as well as ayurvedic medicine. It is commonly used in Indian Kitchen for enhancing the taste of the different foods. Additionally, it stimulates the digestive enzymes, which helps to improve digestion of food and increases the bioavailability of the nutrients during the digestion process in the intestine.