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Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. It is picked and dried slowly under the shade away from direct sunlight so that it can retain their volatile essential oils. It can be grown wild but is occasionally semi-cultivated and is not widely available outside of this area.

Bay leaf | Tej patta | तेज पत्ता | കറുവാപ്പട്ട |பிரியாணி இலை

SKU: WS-Tejpat-(Bay Leaf) Category:


The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or 
ground form.
Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs from bay laurel leaves which 
are shorter and light- to medium-green in colour with one large vein down the length of the leaf. 
Indian bay leaves are about twice as long and wider, usually olive green in colour and have three 
veins running the length of the leaf. Culinarily, Indian bay leaves are quite different having a 
fragrance and taste similar to cinnamon (cassia) bark, but milder.

Additional information

Weight N/A

100g, 15g, 30g, 50g


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