Origin
The Indian Bay Leaf or Tej Patta are olive green coloured 3-veined leaves that are dried and used as spices. Tej Patta originates on the southern slopes of the Himalayas and is mainly grown in the wild in Nepal, Burma, Bhutan, and the North-eastern mountains of India.
Flavour Profile
The aroma and flavour of Tej Patta are similar to that of cloves and cassia.
Cooking Uses
It is largely added to North Indian cooking, especially Mughlai cuisine. It is included in dishes like Biryani and Korma and is also an active ingredient in Garam Masala.
Chukde Advantages
• Chukde Tej Patta is handpicked to make sure not even a single leaf is infested or has a hole.
• Chukde Tej Patta is procured from West Bengal, which is high in oil content. We work closely with farmers facilitating better farming practices and ensuring a higher yield.
• Our Bay Leaves are dried on tarpaulin instead of the farms to make sure there is no issue of dust coming in contact with the product.
• All our Spices pass through ETO Sterilization before being packaged and sold.
