Indian Bay Leaves – Tej Patta

Indian Bay Leaves are also known as Tej Patta. They have a strong aroma and flavour reminiscent of cinnamon, cloves and cassia. The leaves are large in size, olive green in colour and have 3 veins running the length of the leaf.

Tej Patta or Indian Bay Leaves should not be confused with the more common European bay leaf. These Indian leaves are very different from the European leaf and are not a substitute, as their flavour is entirely different. It’s a stronger and more complex flavour, with notes of cinnamon, clove, and cardamom. They’re often used in combination with other spices such as cumin, coriander, and turmeric to create complex and flavourful Indian dishes.

Believed to be exclusively used in Northern India. They are an exquisite addition to Moghul curries and rice dishes. How about try using the next time you make a Korma or Biryani.

Traditionally, in Ayurvedic medicine, Tej Patta is believed to have a number of health benefits including improving digestion and relieving respiratory problems. They’re a rich source of antioxidants with anti-inflammatory properties and can even be used as an insect repellent!

The best way to use the Indian Bay leaf, you should crush or tear before adding to a dish. Read more about these leaves here.

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