Tej Patta

Tej Patta, commonly known as Indian Bay Leaf, is a traditional aromatic spice obtained from the Cinnamomum tamala plant. It is widely used in Indian cooking for its pleasant aroma and distinctive flavour.

Tej Patta is commonly added to rice dishes, curries, dals, gravies, spice blends and other traditional recipes. The leaves are generally added during cooking to release their natural aroma and flavour.

This product is available as a natural spice and may have variations in colour, size, shape and texture. Such variations are normal for naturally sourced plant products.

Other Names

Tej Patta, Bay Leaf, Cinnamomum tamala, Saadhaj Hindee, Tejpatra, Tejpata, La Pi Shu, Cassia Cinnamon, Indian Bay Leaves, Malabathrum, Malabar Leaf, Laurier des Indes, Cinnamomum tamala Fr, Indisches Lorbeerblatt, Mutterzimt, Tamala Patra, Develee, Tejpat, Tejpatta, Tamalapatra, Tamalpatra, Sazaj-e-Hindi, Tajpater, Tvakpatra, Tezpat, Tej Patti.

Product Features

• Natural Tej Patta
• Botanical name: Cinnamomum tamala
• Aromatic Indian spice
• Traditionally used in Indian cooking
• Suitable for curries, dals, rice dishes and gravies
• Known by several regional and traditional names
• Natural variation in colour, size and texture may occur

Traditional Culinary Uses

Tej Patta can be used in:

• Biryani and pulao
• Dal and vegetable dishes
• Curries and gravies
• Rice-based recipes
• Spice blends
• Traditional Indian cooking