Bay Leaf (Tej Patta)

Bay Leaf, commonly known as Tej Patta, is an aromatic spice made from the dried leaves of the Indian bay leaf tree (Cinnamomum tamala). Widely used in traditional Indian cooking, Tej Patta is valued for its distinctive warm, woody aroma and subtle notes of cinnamon and clove. It is an essential ingredient in Indian kitchens, especially in biryanis, pulao, curries, dals, and rich gravies.

Health Benefits

Supports Digestive Wellness: Traditionally used in Indian cuisine to complement digestion and support a comfortable digestive system.

Rich in Natural Plant Compounds: Bay leaves contain naturally occurring aromatic compounds and antioxidants that contribute to their nutritional value.

Supports Everyday Wellness: As a traditional culinary herb, Tej Patta adds both flavour and beneficial plant compounds to everyday meals.

Naturally Aromatic: Its essential oils give dishes a warm, earthy fragrance while enhancing the overall flavour profile.

Flavor Profile & How to Use It

Bay Leaf has a warm, woody, mildly sweet, and slightly spicy flavour with subtle notes of cinnamon and clove. It is generally added whole during cooking and removed before serving.

Add 1–2 dried bay leaves to rice dishes, dals, curries, soups, stews, pulao, or biryani while cooking. Allow the leaves to infuse their aroma and flavour, then remove them before eating.

Storage

Store in a cool, dry place away from direct sunlight and moisture. Keep the pack tightly sealed after opening to preserve its natural aroma and freshness.