The main difference between cassia leaf and bay leaf is that cassia leaves are longer and wider and have three veins running down their length, while bay leaves only have one large vein running down their length.
Cassia leaves and bay leaves are two aromatic leaves commonly used in recipes. However, mainly Western cuisine uses bay leaves, while Asian cuisine uses cassia leaves.
Key Areas Covered
Bay Leaf, Cassia Leaf, Indian Bay Leaf, Malabar Leaf, Tej Patta
What is Cassia Leaf
Cassia is a tree native to Asia, an evergreen that grows to 40-80 feet. The other names of Cassia leaf are Indian bay leaf, Malabar leaf, or tej patta. Cassia leaves are somewhat similar in color and appearance to bay leaves. Cassia leaves are usually olive green and have three veins down their length. They are also larger than bay leaves.
Although we may use these two leaves as substitutes for each other, they have different flavors. The flavor and aroma of cassia leaves are similar to cinnamon and cloves. These leaves are mainly used in Indian cuisine, in dishes like biryani, pilafs, curries, and meat dishes. Also, we can use Cassia leaves either fresh or dried. Furthermore, in some regions, dried and ground leaves are added to spice mixes like garam masalas.
What is Bay Leaf
Bay leaf is an aromatic leaf from the bay laurel plant, an evergreen shrub that grows in warm climates. Bay leaves are available as fresh leaves, dried leaves, or as a powder. They are shorter than cassia leaves and have one large vein running down the length of the leaf. Also, these leaves are long, oval, and taper to a slender point. The average size of a leaf is about 7-10 cm in length and 3-5 cm in width. Bay leaves also have a herbal and floral scent similar to thyme and oregano.
Dried bay leaves are leathery and deep olive green, while fresh leaves are dark green and are smooth and shiny on the top surface and have paler green colour on the underside. Most recipes call for dried bay leaves, which have a slightly stronger scent than fresh leaves.
Bay leaves are not recommended for consumption since they are large and stiff and can harm the digestive tract or cause choking. Therefore, you have to remove the bay leaves from the dish after cooking. Moreover, you can keep dry bay leaves for up to two years if you store them in a cool and dry place that does not get direct sunlight.
Difference Between Cassia Leaf and Bay Leaf
Cassia leaves are from an evergreen tree that is native to Asia and grows to 40-80 feet, while bay leaves are aromatic leaves from the bay laurel plant, an evergreen shrub that grows in warm climates.
Cassia leaves are longer and wider than bay leaves. There are three veins down the length of cassia leaves, while bay leaves only have one large vein running down them.
Cassia and bay leaves have two different flavors. The flavor and aroma of cassia leaves are similar to cinnamon, while the flavor of bay leaves is somewhat similar to mint.
Bay leaves are added to a dish in their whole form, while cassia leaves can be either added in their whole form or in their ground form.
Bay leaves are mainly used in Western cuisine, and cassia leaves are used in Asian cuisine.
The main difference between cassia leaf and bay leaf is that cassia leaves are longer and wider and have three veins running down their length, while bay leaves only have one large vein running down their length. Moreover, the flavor of cassia leaves is similar to cinnamon, while the flavor of bay leaves is somewhat similar to mint.
1. “Ingredient Spotlight: Indian Bay Leaf” The Kitchen.
2. Alfaro, Danilo. “Bay Leaves: A Fragrant Herb to Add to Your Cooking.” The Spruce Eats.
1. “Indian bay leaf – tejpatta – indisches Lorbeerblatt” By Sonja Pauen – Self-photographed (Public Domain) via Commons Wikimedia
2. “Bay leaves” By Stacy Spensley (CC BY 2.0) via Flickr