TEJPAT Ajowan All Spice Anise Asafoetida Basil Bay Leaf Black Pepper Cambodge Caper Caraway Cassia Cardamom Celery Chilli Cinnamon Cassia Clove Coriander Cumin Curry Leaves Dill Fennel Fenugreek Garlic Galangal Ginger Horseradish Hyssop Juniper Kokam Lovage Marjoram Mustard Nutmeg & Mace Oregano Parsely Peppermint Pomegranate Poppy Seeds Rosemary Saffron Sage Savory Star Anise Sweet Flag Tamarind Tarragon Thyme Tejpat Turmeric Vanilla Cinnamomum tamala Nees & Eberm. Family : Lauraceae Other names : Indian cassia Description Cinnamomum tamala is a moderate sized evergreen trees which is the source of tejpat leaves and the Indian cassia bark. It is distributed in tropical and sub-tropical Himalayas, Khasi and Jaintia hills and in Eastern Bengal. Cultivation Plants are raised from seeds sown in nursery beds in March-April. Seedlings are transplanted to the field in rows of 2m apart with a spacing of 3 ? 3.5 m between plants. Leaves are collected in dry weather every year from vigourous plants, dried in the sun and tied up into bundles for marketing. The principal components of the essential oil obtained from leaves are d-a-phellandrene and eugenol. The essential oil from the bark contains 70 - 85 % cinnamic aldehyde. Culinary use The leaves are used as a spice in Indian cooking and they occupy the place of bay leaves in Europe. Medicinal and other use In Kashmir, they are used as a substitute for pan or betel leaves. It is also used as a clarifier in dyeing.