I use bay leaves in most of my cooking, but I haven't bought any in decades because there's a bay laurel bush just outside the kitchen door. I keep it trimmed low, otherwise it wants to be a 20 metre giant and might push the house over.

But I've been intrigued by Indian bay leaves and finally bought a packet. AUD $3 for 50g, which I stuffed into an old coffee jar (my personal favourite spice jars). Should keep me going for a bit!

They are certainly different. For a start, you can see three veins running the length of the leaf, not just the one that bay laurel leaves have. As to the aroma, it's more like cloves. Am looking forward to trying in some spicy cooking.

The leaves come from a member of the cinnamon family:

https://en.wikipedia.org/wiki/Cinnamomum_tamala

NB: the packets all mostly just say Bay Leaves, and one even said it was Laurus nobilis (the bay laurel) but the leaves clearly had three veins, not just one central one.

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