Hand Picked Tej Patta (Indian Bay - Cinnamomum tamala)
Hand Picked Tej Patta (Indian Bay - Cinnamomum tamala)
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Tej Patta, Cinnamomum tamala, is the aromatic leaf of the Cinnamomum tamala family. Fresh or dried bay leaves are used in Indian cooking for their distinctive flavor and fragrance.
Often confused with Bay Laurel Leaf, they are actually entirely different:
Tej Patta - Comes from Cinnamomum tamala, a tree in the cinnamon family native to India, Nepal, and Bhutan
Mediterranean Bay Leaves - Come from Laurus nobilis, the “true” bay laurel native to the Mediterranean region
Flavor Differences
Tej patta has a more cinnamon-like, clove-forward flavor with subtle sweet notes. It’s closer to cassia bark in taste profile, which makes sense given it’s from the cinnamon family.
Mediterranean bay has a more eucalyptus-like, slightly mentholated flavor with tea-like and subtle bitter notes.
Appearance
Tej patta leaves are larger, with three prominent veins running lengthwise from base to tip.
Mediterranean bay leaves are smaller, more oval, with a single central vein and smaller branching veins.
10 per package
