Indian Bay Leaf(Cinnamomum tamala):
Often confused with Bay Laurel(Laurus nobilis):
Species: Cinnamomum tamala
Other names: ತಮಾಲ (Tamaala) in Kannada (ಕನ್ನಡ), மரப்பட்டை இலை (Pattai Illai) in தமிழ் (Tamizh), tejpat,  tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum
Appearance: Long, wide, olive green in color, with three veins down the length of the leaf
Typically used: Whole as a seasoning and removed before serving.
Origin: A tree in the Lauraceae family, native to India, Bangladesh, Nepal, Bhutan, and China
Flavor: Subtle cinnamon
Culinary uses: Add to soups, stews, curries, chili, as well as rice dishes. Use whole and remove before serving.