Bay Leaf is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It is an aromatic leaf that is dried and used in cooking to add fragrance to any dish. It comes in a ground-grey to greyish brown colour. Cinnamon Leaf (Tej Patta) is the leaf of the cinnamon plant often used in many recipes and a substitute for Bay Leaf. Tej pata leaf of the cinnamon tree is colloquially called ‘’Indian Bay Leaves’’. It is highly sought after for the rich aromatic flavour that it imparts to dals, pilaf and curries. It contains anti-microbial and anti-inflammatory properties and is abundant in antioxidants like polyphenols.
Also Known As
Cinnamomum tamala, Indian bay leaf, is also known as Tejpat, Tejapatta, Malabar leaf, Indian bark, Indian cassia, or Malabathrum.
Usage
Tej Patta is a flavoring agent and is used while tempering and is either removed before serving or left as a decorative item to enhance the look of the dish. It is also used to prepare homemade medicines in case of cold and indigestion.
Origin
Mumbai, Maharashtra
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