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Tejpat

Supplier From India
VERIFIED
Jun-26-24

Cinnamomum tamala, commonly known as Indian bay leaf, tejpat, tej patta, or Malabar leaf. It belongs to the Lauraceae family and is closely related to the cinnamon tree (Cinnamomum verum). Indian bay leaf is known for its culinary and medicinal uses.

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It is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. It has aromatic leaves which are used for culinary and medicinal purposes.

Bay leaf powder is used alone or with other spices. Fresh or dried bay leaves powder is used in cooking for its distinctive flavor and fragrance. The leaves powder is often used to flavor soups, sauces, stews, meat dishes, and pickling recipes. As with many spices and flavorings, the fragrance of the bay leaf powder is more noticeable than its taste.

FEATURES:
Good aroma
Pungnant taste
Nice food ingredients in cooking
Color: dark brown
Mesh: 80-100mesh; 100-120mesh or as required
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Tejpatta (Bay Leaf) has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes.


Botanical name : Cinnamomum tamala
Family: Lauraceae
Other Names : Indian bay leaf, tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia or malabathrum.
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Spices - Saffron, Cardamom, Vanilla, Pepper, Chillies, Ginger, Turmeric, Coriander, Cumin, Fennel, Fenugreek, Mustard, Nutmeg, Mace, All Spice, Poppy Seed, Tamarind, Cambodge, Cinnamon, Cassia, Garlic, Star Anise, Sweet Flag, Greater Galanga, Clove, Pomegranate, Aniseed, Bishops Weed, Caraway, Dill, Juniper Berry, Asafoetida, Caper, Kokam, Tejpat, Curry Powder and much more...



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