Also known as: Tejpat, Indian bay leaf, Cinnamomum tamala, Laurace

Tejpat leaves are long and wider, usually olive green in color, and with three veins down the length of the leaf.

These are mainly used in thier dried form.

These are used in curries and rice preparations.

The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

Having a fragrance and taste similar to cinnamon(cassia) bark, but milder.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s