description Indian Bay Leaf Overview
Indian bay leaf, commonly called tej patta, is the aromatic leaf of Cinnamomum tamala, a tree native to parts of the Himalayan region and belonging to the laurel family. Its long, veined leaves have a fragrance related to cinnamon and are used whole to season rice dishes, curries, lentils, and spice mixtures in South Asian cooking. It differs botanically and in flavor from the Mediterranean bay leaf, Laurus nobilis.
help Indian Bay Leaf FAQ
What is the Indian bay leaf also known as in cooking?
The Indian bay leaf is most commonly referred to in South Asian cooking as tej patta. It comes from the Cinnamomum tamala tree, which is native to the lower Himalayas.
How does the Indian bay leaf differ from a standard Mediterranean bay leaf?
Unlike the standard Mediterranean bay leaf from the sweet bay tree, tej patta has a strong fragrance closely related to cinnamon. The leaves have three distinct veins running down them and impart a savory, clove-like warmth to dishes.
How is tej patta used in Indian cooking?
It is typically used whole and fried in oil at the beginning of the cooking process in a technique called tempering or tadka. The leaves are used to season rice dishes like biryani, rich curries, and stews, but are usually removed before serving.
What plant family does the Indian bay leaf belong to?
The Cinnamomum tamala tree belongs to the Lauraceae, or laurel, family. This is the same botanical family that gives us cinnamon, camphor, and the standard Mediterranean bay leaf.
explore Explore More
Similar to Indian Bay Leaf
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
