Indian Bay Leaves are very different from the turkish Bay Leaf
. They carry aromas and flavours of Cassia Cinnamon, which works really well when used in Indian cuisine. They're also bigger in size, averaging about twice the length. Try simmering these Tejpatta in a dal, vegetable soup or light curry for maximum effect.
Tejpatta (Indian Bay Leaf) Technical Notes:
Origin: Maharashtra, India
Quality: Natural, Grade A
Tejpatta (Indian Bay Leaf) Cooking Notes:
Flavour: Red Wine, Thyme, Basil
Usage: Add at the very beginning of cooking to release a warm, aromatic flavour. Works best in Indian Curries and Dals
Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.