Ganga on Nostr: Teja patta (Indian bay leaf) The Indian bay leaf, native to India and surrounding ...

Teja patta (Indian bay leaf)

The Indian bay leaf, native to India and surrounding countries, is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, Tamalapatra, and malabathrum.

It is different to the sweet bayleaf laurel of the West although they are often confused in pictures, nomenclature and labelling. You can tell Teja Pata by the three prominent veins in each leaf. You need to look carefully to tell which bay you are buying, despite the labelling.

If an Indian recipe calls for "bay leaf", it is always referring to to Teja Patta. Strictly speaking, you should not replace them with other bay leaves. You just won't get the same flavour if you use other bay leaves. It is better to add just a little more cinnamon, a clove or an allspice berry if you don't have them to hand.

Teja Patta is more similar to Salam leaves, the bay leaf of Indonesia, and there are five varieties of teja patta leaves. Their flavour is somewhat clovey, with a fresh clove-cinnamon. Add whole or crushed to curries and soups during cooking.

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