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Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) is somewhat
similar in appearance to the leaves of bay laurel, but is culinarily quite
different, having a fragrance and taste similar to cinnamon (cassia) bark, but
milder. In Indian and Pakistani cuisine, bay laurel leaves are sometimes used
in place of Indian bay leaf, although they have a different flavor. They are
most often used in rice dishes like biryani and as an ingredient in garam
masala.
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