Indian Bayleaf

Indian Bay leaves are also known as Tej Patta which translates as ‘pungent leaf’ or Malabar leaf.

The aroma and flavour of Indian Bay leaves is strongly reminiscent of cinnamon, cloves and cassia. To obtain the utmost benefit the dried leaves should be crushed before adding to a dish.

Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India. They mainly grow wild, but are occasionally semi-cultivated and are not widely available outside of this area.

These flavoursome and aromatic leaves are not readily available but are essential in Indian cuisine as they impart a truly authentic taste to numerous recipes.