Tej Patta

These dried Indian Bay Leaves are different to the more common Mediterranean bay leaf. Their colour can range from a dark brown to green and have the distinctive three vertical veins running up the leaf as well as spots and marks.

The packed leaves may not be whole but should be torn anyway before adding to cooking, as the torn edge imparts flavour. Indian Bay Leaves provide a cinnamon like flavour and are used in pulao, biryani, curries and even desserts.