https://gardenology.mywikis.net/w/index.php?action=history&feed=atom&title=MalabathrumMalabathrum - Revision history2026-04-12T03:49:17ZRevision history for this page on the wikiMediaWiki 1.35.3https://gardenology.mywikis.net/w/index.php?title=Malabathrum&diff=10480&oldid=prevEnvoy at 15:22, 22 October 20072007-10-22T15:22:08Z<p></p>
<p><b>New page</b></p><div>{{Taxobox<br />
| color = lightgreen<br />
| name = Malabathrum<br />
| regnum = [[Plant]]ae<br />
| divisio = [[Flowering plant|Magnoliophyta]]<br />
| classis = [[Magnoliopsida]]<br />
| ordo = [[Laurales]]<br />
| familia = [[Lauraceae]]<br />
| genus = ''[[Cinnamomum]]''<br />
| species = '''''C. tamala'''''<br />
| binomial = ''Cinnamomum tamala''<br />
| binomial_authority = (Buch.-Ham.) Nees & Eberm.<br />
}}<br />
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'''Malabathrum''', also known as '''Malobathrum''' or '''Malabar leaf''', is the name used in classical and medieval texts for the leaf of the plant ''Cinnamomum tamala'' (sometimes given as ''Cinnamomum tejpata''). In ancient [[Greece]] and [[Rome]], the leaves were used to prepare a fragrant oil, called ''Oleum Malabathri'', and were therefore valuable. The leaves are mentioned in the [[1st century]] [[Greek language|Greek]] text ''[[Periplus Maris Erytraei]]'' as one of the major exports of the [[Tamil people|Tamil]] kingdoms of [[South India|southern India]]. The name is also used in mediaeval texts to describe the dried leaves of a number of [[tree]]s of the genus ''[[Cinnamomum]]'', which were thought to have [[medicine|medicinal]] properties. <br />
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The leaves, known as ''tejpat'', ''tej pat'', ''tejpatta'', or ''tejpata'' or in [[Hindi]] and tamalpatra in [[Marathi]], are used extensively in the cuisines of [[India]] (particularly in the Moghul cuisine of North India). They are often erroneously labeled as "Indian [[Bay leaf|bay leaves]]," though the bay leaf is from the [[Bay Laurel]], a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are quite different. Bay leaves are shorter and light to medium green in color, with one large vein down the length of the leaf;<sup>[http://www.spice-trade.com/gifs/bay-leaf.jpg photo]</sup> while ''tejpat'' are about twice as long and wider than laurel leaves. They are usually olive green in color, may have some brownish spots and have three veins down the length of the leaf.<sup>[http://www.uni-graz.at/~katzer/pictures/cinn_01.jpg photo]</sup> True ''tejpat'' leaves impart a strong cassia- or cinnamon-like aroma to dishes, while the bay leaf's aroma is more reminiscent of pine and lemon. Indian grocery stores usually carry true ''tejpat'' leaves. Some grocers may only offer Turkish bay leaves, in regions where true tejpat is unavailable. <br />
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The bark is also sometimes used for cooking, although it is regarded as inferior to [[cinnamon|true cinnamon]] or [[cassia]].<br />
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"[[Malabar]]" is the name of a region on the west coast of southern [[India]] that forms the northern portion of the present-day state of [[Kerala]]. The word "Mala" or "Malaya" means "Mountain" in the [[Tamil language|Tamil]] and [[Malayalam]] languages, as also in [[Sanskrit]]. The word "Malabathrum" is also thought to have been derived from the [[Sanskrit]] tamālapattram (तमालपत्त्रम्), literally meaning "dark-tree leaves."<br />
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==Related species==<br />
*[[Cassia]]<br />
*[[Cinnamon]]<br />
*[[Saigon cinnamon]]<br />
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==External links==<br />
* [http://www.uni-graz.at/~katzer/engl/Cinn_tam.html Indian bay-leaf page from Gernot Katzer's Spice Pages]<br />
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{{Herbs & spices}}<br />
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{{Laurales-stub}}<br />
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[[Category:Laurales]]<br />
[[Category:Medicinal plants]]</div>Envoy