Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) is somewhat similar in appearance to the leaves of bay laurel, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.

Cinnamomum tamala (Talisha Pattri or Tejpatta) is a medium sized evergreen tree 2-10 m tall, found wild in the tropical and subtropical Himalayas at altitudes of 900-2500m, the Khasi hills, the nilgiri hills and at the foot of the Sikkim Himalayas. Its mature leaves are dried and commonly known as bay leaves. These are aromatic and used as spice in cooking. In Ayurveda bay leaves are used as medicine to treat various health ailments.

Cinnamomum tamala leaves and bark have aromatic, astringent, stimulant and carminative qualities and used in rheumatism, colic, diarrhoea, nausea and vomiting. Bay leaves has Carminative, antidiarrheal, spasmolytic, antirheumatic, hypoglycaemic activities.

The dose of bay leaves in powder form is 1-3 grams.