Herb guide › Indian Bay Leaf
Indian Bay Leaf
Leaf of Cinnamomum tamala, also called tejpat. Aromatic leaf with warm cinnamon, clove, peppery and slightly citrus notes. Traditionally used as a culinary spice and in Ayurvedic preparations.
Traditionally used for
Indigestion
Potential benefits
Supports digestion, appetite, and antioxidant protection; traditional blood sugar support with antibacterial properties for healthy glucose metabolism.
Ingredients
Indian Bay Leaf / Tejpat (Cinnamomum tamala)
Origin
India, Nepal, Bhutan, Bangladesh, Himalayan regions
How it is traditionally prepared
1–2 dried leaves per 8 oz hot water, steep 8–10 min, 1 cup daily.
Cautions and who should avoid it
May affect blood sugar and should be used cautiously with diabetes medication. Avoid concentrated medicinal amounts during pregnancy unless professionally advised. Culinary amounts are generally well tolerated.
Get tea recommendations for how you feel, and keep a journal of what works for you.