Malabathrum (Cinnamon Leaves) (Cinnamomum tamala (Buch.-Ham.) Nees & Eberm)
General Information
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| Name | Malabathrum (Cinnamon Leaves) |
|---|---|
| Code | Malabathrum (Cinnamon Leaves) |
| Botanical Name | Cinnamomum tamala (Buch.-Ham.) Nees & Eberm |
| Nepali Name(s) | Tejpat (तेजपात, तेजपत्ता) |
| Availability | Available Request a Quote |
| Minimum Order Quantity (MOQ) |
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Details
The leaves, known as tejpat in Nepali, tÄ“japattÄ, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in Tsheringma herbal tea in Bhutan. Tejpat leaves are long and wide. They are usually olive green in color, may have some brownish spots and have three veins down the length of the leaf. True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes. Nepalese Grocery stores carry true tejpat leaves.
Malabathrum (Cinnamon Leaves) Gallery
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