Indian Bay Leaves (Tej Patta)

Indian Bay Leaves (Tej Patta): a Himalayan spice with captivating aromas

Indian bay leaf, known as Tej Patta (Cinnamomum tamala), is entirely different from the European bay leaf (Laurus nobilis) found in Mediterranean cooking. A member of the cassia family, these large leaves with their three distinctive longitudinal veins release a warm, woody, slightly sweet fragrance reminiscent of cinnamon and clove. We source our leaves from producers in the Himalayan regions of northern India, where they grow wild or in semi-cultivated conditions.

Tej Patta or European bay leaf: what is the difference?

Do not be misled by the visual similarity: Indian bay leaf tastes nothing like its European counterpart. Where common bay offers herbal, slightly bitter notes, Tej Patta reveals warm aromas reminiscent of cinnamon, cardamom and clove. It is an essential spice in North Indian cooking and cannot truly be substituted with regular bay leaves without losing its authentic character.

Culinary uses:

• Curries and masalas — fry 1 to 2 leaves in hot oil at the start of cooking to release their aromas
• Biryani and fragrant rice — essential in the water used to cook basmati rice, alongside cinnamon and cardamom
• Dals and legumes — add a leaf to your red lentils or dal makhani for a warm background fragrance
• Soups and broths — gently flavours vegetable or meat stocks; remove before serving
• Homemade garam masala — a traditional ingredient in North Indian spice blends, ground with cinnamon, cardamom and cloves
• Meat marinades — enhances marinades for chicken, lamb or paneer with its characteristic woody notes

Origin and quality:

We source our Indian bay leaves exclusively from certified organic suppliers in the Himalayan regions of northern India, guaranteeing a natural premium quality product, free from pesticides and additives.

Storage:

To preserve all their aromas, store your Indian bay leaves in a dry place away from light and moisture, in the airtight packaging provided. Whole leaves retain their aromatic potency far longer than powdered alternatives.