Cinnamomum tamala, Indian bay leaf, also known as tejpat, tezapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China.
What is spice tree?
Noun. 1. spice tree – tree bearing aromatic bark or berries. Myristica fragrans, nutmeg, nutmeg tree – East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace.
Which place is known for spices?
The Kerala state is ‘Spice Trade Hub’. Kerala is referred to as the spice garden of India as it has a variety of spices and is popular in the entire world.
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Is cinnamon and bay leaf from same tree?
No. Bay leaves are from what we call a European Bay Tree (Laurus nobilis). The confusion is caused by the fact that Tejpat (leaves of the cinnamon tree – Cinnamomum zeylanicum ) are colloquially called “Indian Bay Leaves”.
What plant is all spice?
Allspice, tropical evergreen tree (Pimenta diocia, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice.
What spices are in all spice?
Allspice gets its name because its scent is a blend of spices; cinnamon, nutmeg, and cloves. Although true allspice stands on its own, it’s easy to mimic this complex flavor if you don’t have allspice on hand. It can be added to savory and sweet dishes alike for a fragrance and flavor all its own!
Which country is known as the king of spices?
This is partly due to another paradoxical saffron fact — it is, or can be, one of the most widely cultivable of spices. Many spices come from plants that grow in the tropical zone, where most of India falls, and it is why these are sometimes called the Spice Lands.
What is the queen of spices?
Known as the Queen of Spices, cardamom is to Indians what vanilla is to the West, according to Madhur Jaffrey, author of Spice Kitchen: Fifty Recipes Introducing Indian Spices.
What are the 7 Indian spices?
Spices are being used as staple dietary additives since long time in India. The study explores the seven spices that include cumin, clove, coriander, cinnamon, turmeric, fenugreek, and cardamom on the basis of culinary uses as well as medical uses.