Bay Leaf Powder | Tej Patta Powder | तेज पत्ता | കറുവാപട്ട ഇല

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Bay Leaf Powder | Tej Patta Powder | तेज पत्ता | കറുവാപട്ട ഇല
Item Code : 1020041 9 Sold Today

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Common name:
Indian Bay Leaf
Indian cassia
Indian cassia bark
Tamala cassia
• Hindi: तेजपत्ता tejpatta
• Manipuri: তেজপাত Tejpat
• Tamil: தாளிசபத்திரி Talishappattiri
• Malayalam: തമാലപത്രമ് Tamalapatram
• Telugu: Talisapatri, Talisha, Patta akulu
• Kannada: Patraka
• Bengali: তেজপাত Tejpat
• Urdu: तेज़पात Tezpat
• Assamese: Mahpat, তেজপাত Tejpat
• Gujarati: તમાલપત્ર Tamaal patra
• Sanskrit: तमालपत्र tamalapattra


Bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry. In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavor. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs.