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Tej Patta (Bay Leaf)
Tej patta, which translates to “spicy leaves,” is used as a primary component in many recipes, particularly in north Indian cuisine. One common spice that is used in non-vegetarian dishes like pulao and biryani is bay leaves.
₹4,000.00
Blend dishes with a
potent flavor.
Utilizing Bay Leaf
Bay leaves are basically used for culinary and medicinal purposes. Due to its aromatic and pepperish flavor, it is used to treat common colds. It is used to complement the food's flavor because it tastes like cinnamon.
Physical Description
Tej patta has a dried green leaf-like resemblance and is consumed as a whole spice. Its leaf has an aromatic flavor reminiscent of cloves and a bit of peppery taste.
Specification
|
Flavor Profile |
A bitter, spicy, strong and pungent flavor with a cooling undertone |
|
Oil Content |
.8% - 3.0% |
|
Botanical Name |
Laurus nobilis |
|
Cuisine |
Creole, Greek, Italian, North African, Spanish, and Turkish |
|
Dietary Preferences |
Gluten Free, Non-GMO |
|
How To Store |
Airtight container in a cool, dark place |
|
Shelf Life |
1-2 years |
|
Country of Origin |
India or Turkey |
| Weight | 1 kg |
|---|---|
| Dimensions | 25 × 125 × 25 cm |
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