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Bay Leaf
Tej Patta · Indian Bay
तेज पत्ता · Cinnamomum tamala
- Origin:
- Uttarakhand, Meghalaya, Manipur
- Flavour:
- Woodsy, herbal, eucalyptus with subtle cinnamon-clove
OrganicExportCulinaryAromatic
About Bay Leaf
Indian Tej Patta is botanically related to cinnamon and has more complex flavour than Mediterranean bay laurel — with hints of cinnamon, clove and eucalyptus. Used since ancient Greece where laurel crowns denoted victory. Bay leaves are slow-cooked in biryani, dal and meat preparations.
Health Benefits
- Contains linalool and eugenol — anti-inflammatory properties
- Used in Ayurveda for respiratory ailments and fever reduction
- Supports glycemic control — shown to reduce blood sugar in studies
- Antibacterial properties against foodborne pathogens
Culinary & Industrial Uses
- Slow-cooked biryani, pulao and meat curries
- European stocks, stews and braised dishes
- Pickling spice blend — essential ingredient
- Ayurvedic respiratory health formulations
Processing & Grades
Shade-dried to preserve green colour and essential oil content, then graded by size and packed in food-grade multilayer pouches. Available whole leaves or powder.
