Ingredients

Indian Bay Leaf – Tej Patta

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Indian Tej Patta

Tej Patta – Indian bay leaf has a cinnamon-like aroma with a hint of a peppery taste, and is used for culinary and Ayurvedic medicine.

Tej Patta – Indian bay leaf and bay laurel leaves very different in appearance. Bay laurel leaves are shorter and light-to-medium green in color, with one large vein down the length of the leaf. The Indian bay leaf is about twice as long and wider, usually olive green in color, with three veins down the length of the leaf. Flavor wise, they impart a strong cassia – or cinnamon-like aroma to dishes. Unlike the bay laurel leaf’s who’s aroma is more reminiscent of pine and lemon.

Indian bay leaf is used in a wide variety of curries and meat dishes, such as, chole and keema.

Fun fact #472 Indian bay leaf is actually cinnamomum (cinnamon) tamala, unlike traditional bay leaves while are bay laurel leaves.

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