We are offering bay leaf.
Tej patta, also known as bay leaf, is dried aromatic leaf from cinnamon tree (cassia tree) or tajagro products tej pattamalabar 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.
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 tejpatta.
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).

We are offering bay leaf.
Tej patta, also known as bay leaf, is dried aromatic leaf from cinnamon tree (cassia tree) or tajagro products tej pattamalabar 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.
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 tejpatta.
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).