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Bay leaves are aromatic leaves that are commonly used as a herb in cooking. They come from various plants and are used for their distinctive flavor and fragrance. The most common source is the bay laurel (Laurus nobilis). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel1. The Indian bay leaf, also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China2. It differs from the bay laurel leaves in appearance and flavor. Indian bay leaves are about twice as long and wider than bay laurel leaves, usually olive green in color, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different from bay laurel leaves, having a fragrance and taste similar to cinnamon (cassia) bark but milder1. In conclusion, while bay leaves come from various plants around the world, the Indian bay leaf is native to India and has its own unique flavor and fragrance. It is used in various cuisines around the world for its distinctive taste and aroma.

Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species *Amomum subulatum*. It is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. The North East region of India is a hub of major spices like large cardamom. However, specific varieties of black cardamom from North East India are not mentioned in the sources. It's worth noting that Indian cardamom is known in two main varieties Malabar cardamom and Mysore cardamom, but these are varieties of green cardamom