Steep one to two dried leaves, whole or slightly crushed, in simmering water for 8 to 10 minutes. Strain before drinking, optionally sweetened with honey. 1 to 2 dried leaves per cup, one to two cups per day.
Gently boil a few leaves with other spices such as ginger or black pepper for 10 minutes, then let steep before straining. This preparation was shared in household use during cold seasons. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Dried leaves are ground into fine powder and incorporated into culinary preparations or small amounts of warm water. Prolonged therapeutic use should be discussed with a qualified practitioner. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Dried leaves of Cinnamomum malabatrum can be found in Indian grocery stores and certain herbalist shops specializing in Asian plants, often under the name tejpat or Indian bay leaf. The plant itself grows wild in the humid forests of southern India and Sri Lanka.
Leaves are traditionally harvested year-round from mature trees, then dried in the shade before storage.