indian bay leaves

[Please note: These are not the same species as Bay Laurel Leaves] Indian Bay Leaf, also known as the cinnamon tree leaf or Tej Patta in Hindi, is a spice that is commonly used in Indian and South Asian cuisines. It has a distinctive fragrance and a warm, slightly sweet flavor that sets it apart from other bay leaves. Visually, the Indian Bay Leaf is a green, oval-shaped leaf with a smooth surface and a distinctive vein running down the center. It has a slightly curved shape, with a length of about 4 to 7 cm and a width of about 2 to 3 cm. The aroma of the Indian Bay Leaf is strong and slightly sweet, with hints of cinnamon and cloves. In cooking, the Indian Bay Leaf is used in a variety of dishes, including curries, soups, and stews. It is particularly well-suited to dishes that are slow-cooked, as its flavor will intensify over time. Some specific dishes that use Indian Bay Leaf include biryani, dal, and chicken tikka masala. The Indian Bay Leaf is added to dishes during the cooking process, either whole or in a powdered form. It should be added at the beginning of cooking, as it will release its flavor over time. The flavor of the Indian Bay Leaf will not change with heat, but it will intensify as the dish cooks. Before using the Indian Bay Leaf in cooking, it does not require any preparation. Simply add it to the dish as is, either whole or crushed. It is important to note that the Indian Bay Leaf should be removed from the dish before serving, as it is not meant to be eaten.