Tejpatta are the leaves
of a tree closely
related to Cinnamon (Malabathrum
tree)
Sometimes Tejpatta is
also called as Indian
Bay leaf, it is
misleading. Bay leaf is
from Bay Laurel. The
flavor of Tejpatta is
totally different from
Bay leaf. Physically,
the Bay leaf has a
single vein in the
center. Tejpatta is a
tough three-veined leaf.
Tejpatta is twice as
wide and long than bay
leaf.
Tejpatta renders the
aroma and flavor of
Cinnamon or Cassia to
the foods. It is a
common spice used in
North India specially to
make Mughalai dishes.
Tejpatta is also common
in Nepal and Bhutan and
Assam where it is known
as Tejpat
Bark of Malabathrum tree
can be used as a
Cinnamon but at much
reduced quality
Description
Tej Patta, also known as
Bay leaf, is dried
aromatic leaf from
Cinnamon tree (cassia
tree) or
Malabar
leaf. Tej Patta have a
subtle similarity to
aromatic cinnamon bark
and milder in flavor.
Indian Bay leaf is a
misnomer because it is
desnot comes from the
plant bay laurel, the
source of European bay
leaf. However, the use
of word “bay leaf” has
stuck. Tej patta is use
to add sweet aromatic
flavor to curry sauce,
rice, and stews.
Normally, a couple of
whole dried Tej Patta
are fried in oil or ghee
and braised with sauce.
At the end of the
cooking, it is removed,
before serving the dish.
Tej Patta is not usually
broken down and mixed
with sauce as European
bay leaf. Also spelled
Tez Pata.
Bay Leaf (Tej-Patta)
* They are added to hot
oil before the main
ingredient, as frying
releases their sweet
perfume.
Uses
* The leaves are
carminative and used to
treat colic and
diarrhea.
* Used in the clarifying
process of many dyes.
* Used in Rice dishes
like biryani, meat
curries etc.
* Also used into some
potpourri mixtures, into
pickles and bottled
fruits.
Commercial Part
Leaf
Popularly known
across the globe for
its versatile and
irresistible aroma
and taste, bay is
the leaf of an
evergreen tree that
is recognized by
names as, 'Sweet
bay', 'Bay laurel',
'Noble laurel'
and 'True laurel'.
Originating in the
South slopes of the
Himalayas, the bay
leaves have
essential oil from
the leaves
containing cinnamic
aldehyde and traces
of eugenol as its
main constituents.
This bay leaf
besides being a
native to the
Mediterranean also
has the pride of
adding wondrous
flavor and scent to
the Indian cuisine.
Indian bay leaves
belong to a tree
closely related to
cinnamon whose
leaves form a good
substitute. Bay
leaves are tough
three- veined leaves
that are very
popular in Northern
India, but are
little known in
other parts of the
country. The reason
for so much use of
bay leaves in
Northern India is
the influence of the
Mughal reign during
which North Indian
cuisine adopted this
flavor. In the
Imperial Northern
Indian (Mughal)
cuisine, bay leaves
appeared frequently
in biryanis (rice
dishes) or kormas
and hence soon
formed an essential
part of the mostly
used blend of spices
(garam masala).
In the by gone era,
conquerors and poets
of heroic and poetic
fame worn the
wreaths of bay
leaves. Today, bay
leaf is one of the
most sought- after
culinary spices for
flavoring soups,
casseroles, stews,
fish, fish sauces,
meat, poultry,
pudding and
marinades. It is an
essential ingredient
of Bouquet garni.
Bay oil is popular
in a variety of
liquors.
In India, bay is
grown in a
relatively small
scale in homestead
gardens and hence
Indian bay leaves
are hardly available
in the West. Thereby
most books encourage
the use of laurel
(the bay leaf of the
Mediterranean)
instead or the South
American Boldo
leaves along with
small pieces of
cinnamon bark.
Malabar
leaf. Tej Patta have a
subtle similarity to
aromatic cinnamon bark
and milder in flavor.
Indian Bay leaf is a
misnomer because it is
desnot comes from the
plant bay laurel, the
source of European bay
leaf. However, the use
of word “bay leaf” has
stuck. Tej patta is use
to add sweet aromatic
flavor to curry sauce,
rice, and stews.
Normally, a couple of
whole dried Tej Patta
are fried in oil or ghee
and braised with sauce.
At the end of the
cooking, it is removed,
before serving the dish.
Tej Patta is not usually
broken down and mixed
with sauce as European
bay leaf. Also spelled
Tez Pata.
el'
and 'True laurel'.
Originating in the
South slopes of the
Himalayas, the bay
leaves have
essential oil from
the leaves
containing cinnamic
aldehyde and traces
of eugenol as its
main constituents.
©
2008, www.tajagroproducts.com All rights reserved.