Bay leaf

The designation bay leaf plural Bay leaves is shared by:

Mediterranean bay leaf

The leaf of the laurel tree[?], Laurus nobilis[?], is a culinary herb often used to flavor soups, stews, and braises and pates in Mediterranean Cuisine.

California bay leaf

The leaf of the California bay tree (Umbellularia californica[?]), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay, but has a stronger flavor.

Indian bay leaf (Tej pat)

The leaf of the Cinnamomum tejpata tree, similar in fragrance and taste to cinnamon bark, but milder. It appears similar to the other bay leafs, but is culinarily quite different.

		Bay leaf
		The designation bay leaf plural Bay leaves is shared by: Mediterranean bay leaf The leaf of the laurel tree[?], Laurus nobilis[?], is a culinary herb often used to flavor soups, stews, and braises and pates in Mediterranean Cuisine. California bay leaf The leaf of the California bay tree (Umbellularia californica[?]), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay, but has a stronger flavor. Indian bay leaf (Tej pat) The leaf of the Cinnamomum tejpata tree, similar in fragrance and taste to cinnamon bark, but milder. It appears similar to the other bay leafs, but is culinarily quite different.
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