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Indian bay leaf, commonly called tej patta, is the aromatic leaf of Cinnamomum tamala, a tree native to parts of the Himalayan region and belonging to the laurel family. Its long, veined leaves have a fragrance related to cinnamon and are used whole to season rice dishes, curries, lentils, and spice...
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Cassia buds are the immature dried fruits of Cinnamomum aromaticum, the tree whose bark produces cassia cinnamon. These small, claw-shaped buds possess a flavor profile similar to cassia bark but milder and with more pronounced floral notes. Cassia buds have historical use in pickling spice mixtures...
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