Indian Bay leaf also known as Tej Patta comes from the plant Cinnamomum Tamala. Originated in the southern slopes of Himalayas, Nepal, and Bhutan. They also grow in India, Bangladesh, and China. Indian Bay leaves are larger, olive green and have three veins down the middle. Tej Patta or Indian Bay Leaves taste more like cinnamon or cloves, quite different from the taste of European Bay Leaves. In Indian cuisine, it is used in curries and sweet dishes. Dried and ground leaves are added to spice mix such as Biryani Masala, Garam Masala etc.