Malabathrum (Cinnamomum tamala), also known as Indian bay leaf, tej patta, and vazhana, is an aromatic leaf from the Cinnamomum tamala tree, which is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. Note that it has a quite distinct flavor from bay leaf, with which it is sometimes confused.
It was used in antiquity by the Greeks to flavor wine and in cooking, and was mentioned by Apicius as one of the spices any good kitchen should maintain.
It is used today in Keralan cooking to flavor kumbilappam dumplings.