Description & Distribution 
Tejpat is a bark spice related to cinnamon and Cassia, but is considered inferior to true cinnamon.

The barks and the leaves serve culinary purposes.

Tejpat grows well in parts of Sikkim and other North Eastern states where the soil and climate are so favourable that many of the plantations are self sown. 

Harvest Season : Throughout the year
Market Season : Throughout the year

Uses
The bark and leaves are used in several foods and beverages. The tejpat leaves are often used as an effective substitute for bay leaves.

Export
Negligible.