Bay leaf
From Wikipedia, the free encyclopedia.
  
Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). Bay leaves are used in cooking for their distinctive flavor and fragrance, and may be used fresh or dried.

    * Mediterranean bay leaf

    The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine.

    * California bay leaf

    The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay, but has a stronger flavor.

    * "Indian bay leaf" (also called tej pat, tejpat, or tejpata)

    The leaf of the Cinnamomum tejpata (malabathrum) tree, similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves, but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is in a different genus (though the same family) as the bay laurel.

Bay leaves have been said to be poisonous, but this has never been proven.