Bay leaf

Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family ( Lauraceae). Bay leaves are used in cooking for their distinctive flavor and fragrance, and may be used fresh or dried.

• Mediterranean bay leaf

• California bay leaf

• "Indian bay leaf" (also called tej pat, tejpat, or tejpata)

The leaf of the Cinnamomum tejpata (malabathrum) tree, similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves, but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is in a different genus (though the same family) as the bay laurel.

Bay leaves have been said to be poisonous, but this has never been proven.