Bay Leaf
India’s Harvest, the World’s Choice
About Bay Leaf
Bay Leaf is an aromatic leaf used to impart a savory, complex flavor to slow-cooked dishes. It's crucial to distinguish between the two main commercial varieties: the Indian Bay Leaf (Tej Patta), which offers warm, cinnamon-like notes essential for South Asian cuisine, and the Turkish/Mediterranean Bay Laurel, which has a more herbal, floral profile common in Western cooking. We specialize in the authentic Indian Tej Patta and can also source high-quality Bay Laurel.
- Botanical Name:Cinnamomum tamala
- Origin:India (for Tej Patta), Turkey/Mediterranean (for Bay Laurel)
Key Features
Aromatic Infusion
Adds a deep, fragrant aroma and subtle flavor to soups, stews, curries, and rice dishes.
Two Distinct Profiles
Offering both the cassia-like warmth of Indian Tej Patta and the herbal notes of Bay Laurel.
Hand-Selected Quality
Leaves are carefully selected for size, color, and integrity to ensure maximum aroma and minimal breakage.
Culinary Staple
An essential pantry ingredient for a wide range of global cuisines.
General Specifications
Product Variants & Specifications
Indian Bay Leaf (Tej Patta)
The true 'Tej Patta', essential for authentic Indian biryanis, pulaos, and rich curries. Its flavor is distinctly warm and aromatic, similar to cinnamon and cloves.
Physical Specifications
Appearance
Large, olive-green to brownish dried leaves with three prominent vertical veins.
Size
Typically 10-15 cm in length.
Texture
Supple yet brittle when dry.
Flavor/Aroma
Warm, aromatic, with notes of cinnamon, clove, and cassia; mildly sweet.
Chemical Specifications
Volatile Oil Content
1% to 2% (primarily Cinnamaldehyde)
Available Grades
Premium Grade
Large, whole, unbroken leaves with uniform olive-green color.
Standard Grade (FAQ)
Includes smaller or slightly broken leaves, suitable for all general purposes.
