Umbellularia californica (USA/ UK)

Umbellularia californica is a large hardwood tree native to coastal forests of California and slightly extended into the state of Oregon.^[1] It is endemic to the California Floristic Province. It is the sole species in the genus Umbellularia.
The tree was formerly known as Oreodaphne californica.^[2] In Oregon, this tree is known as Oregon Myrtle, while in California it is called California Bay Laurel, which may be shortened to California bay or California laurel. It has also been called pepperwood, spicebush, cinnamon bush, peppernut tree, headache tree,^[3] mountain laurel,^[4] and Balm of Heaven.^[4]
The tree’s pungent leaves have a similar flavor to bay leaves, though stronger, and it may be mistaken for Bay Laurel. The dry wood has a color range from blonde (like maple) to brown (like walnut). It is considered a world-class tonewood and is sought after by luthiers and woodworkers.
The tree is a host of the pathogen that causes sudden oak death.
It is an evergreen tree growing to 30 m tall with a trunk up to 80 cm thick. The largest recorded tree is in Mendocino County, California, and measured (as of 1997) 108 feet (33 m) in height and 119 feet (36 m) in spread.^[7]
The fragrant leaves are smooth-edged and lance-shaped, 3–10 cm long and 1.5–3 cm broad, similar to the related Bay Laurel though usually narrower, and without the crinkled margin of that species.
The flowers are small, yellow or yellowish-green, produced in a small umbels (hence the scientific name Umbellularia, “little umbel”).
The fruit, also known as “California Bay nut”, is a round and green berry 2–2.5 cm long and 2 cm broad, lightly spotted with yellow, maturing purple. Under the thin, leathery skin, it consists of an oily, fleshy covering over a single hard, thin-shelled pit, and resembles a miniature avocado. Umbellularia is in fact closely related to the avocado’s genus Persea, within the Lauraceae family.^{[citation needed]} The fruit ripens around ctober–November in the native range.
The leaf can be used in cooking, but is spicier and “headier” than the mediterranean bay leaf, and should be used in smaller quantity. Umbellularia leaf imparts a somewhat stronger camphor/cinnamon flavor compared to the mediterranean bay.^[18] 

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