Bay Leaf, Indian

Tej Patta or Tamalpatra as it is called in Sanskrit are used to flavor different curries and rice.Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

The leaves are aromatic with a slight hint of the fragrance of cinnamon. The leaves are first browned in oil first to  increase the aroma.

Often mistaken as the Bay Leaf (leaf of the Laurel tree ) used in Western cooking, these are actually three veined leaves of the tree belonging to Cinnamonum group of trees.

Bay leaf in India is a fixture in the cooking like many European cuisines as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor just like in the many classic French dishes such as bouillabaisse. The leaves are most often used whole and removed before serving. In Indian and Pakistani cuisine, bay leaves are often used in “biryani” and other rich spicy dishes.

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