Tej Patta (also known as Indian Bay Leaf, and Cinnamomum Tamala botanically) is an Indian spice as well as ayurvedic medicine. It is commonly used in Indian Kitchen for enhancing the taste of the different foods. In Ayurveda, it is used to reduce AMA toxins in the body and for the problems with the digestive health. It stimulates the digestive enzymes, which helps to improve digestion of food and increases the bioavailability of the nutrients during the digestion process in the intestine. The leaves of Tej Patta (Cinnamomum Tamala) contain a volatile oil, which contains phytochemical constituents such as MONOTERPENES and SESQUITERPENES. The essential oil and oleoresins in Tej Patta leaves contain Eugenol, which is responsible for the anti-bacterial and anti-fungi activities of the Tejpatta. So, it can also be used in human yeast infections.
Tej Patta (Indian Bay Leaf) is an important ingredient of Trijataka in Ayurveda, which is an excellent remedy for the abdominal diseases. In Ancient India, Tej Patta was one of the spices that were used to cure water-borne diseases. It is used in the treatment of many health problems such as, intestinal gas, bloating, belching, abdominal distension, abdominal pains and cramps, diarrhea, fever, common cold, asthma, uterus detoxification after delivery (along with cinnamon and green cardamom seeds), atonicity of uterus or reduced the elasticity of the uterine wall, etc.