Tej Patta (Indian Bay Leaf)
Different from Laurier!? "Cinnamon leaf" deepens the aroma of curry
Description
A dried leaf spice frequently used in Nepali/Indian curry making. Often confused with 'Laurel (Bay Leaf)' used in Western stews due to similar looks, but it's an entirely different plant (Cinnamon/Cassia tree leaf). Thus, its greatest feature is a 'sweet and spicy aroma' close to cinnamon, rather than laurel's cooling scent.
Classification: Spice, Herb, Base
Shops selling Tej Patta (Indian Bay Leaf)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tej Patta leaves (Dried
- Indian Bay Leaf)
Instructions
- [Authentic Recipe]
- [Star of Tempering]: When making Nepali curry (Tarkari), toss cumin seeds, Dalchini (cinnamon stick), and this 'Tej Patta' leaf whole (or torn in half) into hot oil at the very start. Frying it in oil melts the leaf's sweet aroma into the oil, building the depth (base) of the entire dish. Left in even after simmering, kept until plating.
Learn more Substitutes, pairings, tips
Key spices
Tej Patta(This spice itself is the star)
Substitutes at Japanese supermarkets
Often substituted with Western 'Laurel (Bay leaf)', but aroma direction differs; supplement with cinnamon stick
Pairing
All Meat Curries / Bean Curries / Biryani (Spiced rice)
Trivia
The leaf itself doesn't have strong flavor, but adding it vs. omitting it completely changes the 'pro feel (layered exotic flavor)' of the curry. The unsung hero supporting the foundation of Nepali curry.
Eating tips & etiquette
The leaf (Tej Patta) served on the curry plate is pushed to the edge with a spoon and left uneaten. The clear 3 longitudinal veins on the leaf surface distinguish it from Western laurel (which has 1 in the center).
Allergen
None