● Product Type: Whole/TBC/Powder
● English/Common Name: Indian Bay Leaf
● Botanical Name: Cinnamomum tamala
● Indian Names: Tejpatta, Tamalpatra
● Origin: India
Warm, aromatic, and distinctly clove-like with notes of cinnamon.
A fine, botanical powder.
The powder is a muted, olive-brownish green.
Distinct from the Mediterranean bay laurel, the Indian Bay Leaf (Cinnamomum tamala) comes from a type of cinnamon tree native to the Himalayas. Its leaves have three prominent veins running down their length and offer a complex, warm aroma that is a signature component of North Indian cuisine, particularly in rice dishes like Biryani and rich curries.
● French: Feuille de laurier indienne
● German: Indisches Lorbeerblatt
● Chinese: Yìndù ròuguì yè (印度肉桂叶)
● Arabic: ورق ا ر ا دي (Waraq al-ghar al-hindi)
● Spanish: Hoja de laurel de la India, Tejpat
● Russian: Индийский лавровый лист (Indiyskiy lavrovyy list)
● Japanese: インドベイリーフ (Indo beirīfu)
In Ayurveda, Tejpatta is known for its ability to stimulate digestive fire (Agni) and pacify the Kapha and Vata doshas. It is considered Ushna (hot) in potency and is used to support healthy digestion, alleviate flatulence, and promote a healthy metabolism. It is also beneficial for managing blood sugar levels and supporting respiratory health.
● For Culinary Excellence: Use the whole leaves or powder to infuse rice, stews, and lentil dishes with a warm, complex aroma. Remove whole leaves before serving.
● For a Metabolic Tea: Steep half a teaspoon of the powder in hot water along with other spices like cinnamon and ginger for a warming, digestive beverage.
Our Tejpatta is sourced from the sub-Himalayan region, where the leaves develop their most robust and authentic aroma.
The leaves are carefully hand-picked and shade-dried to preserve their volatile essential oils before being ground into a highly aromatic powder.
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