Tej Patta (Indian Bay Leaf)

Tej Patta, also known as Indian Bay Leaf, is an aromatic spice derived from the Cinnamomum tamala tree, native to the Indian subcontinent. Unlike the Mediterranean bay leaf, Tej Patta has a distinct fragrance with warm notes of cinnamon, clove, and camphor.
Widely used in Indian cuisine, it adds depth and complexity to curries, biryanis, soups, and stews. Beyond its culinary appeal, Tej Patta is valued in Ayurveda for its digestive and anti-inflammatory properties. Typically used whole during cooking and removed before serving, it infuses dishes with a subtle yet unmistakable flavor.