Indian Bay Leaf / Tejpatta
ローリエとは全くの別物！シナモンの甘い香りを放つ3本の葉脈
Description
Leaves of a Lauraceae plant. Botanically different from Western bay leaf (laurel), featuring 3 vertical veins on the leaf and a sweet spicy aroma similar to cinnamon and cloves.
Classification: For Families,Whole Spice,Cinnamon Aroma
Shops selling Indian Bay Leaf / Tejpatta
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Indian Bay Leaf(Dried leaves)
Instructions
- When making curries or Biryani, toss as is (or torn in half) into heated oil at the very first tempering stage.
- Frying in oil for seconds firmly transfers sweet savory aroma like cinnamon throughout the oil.
- Erases raw meat odors, giving depth to the whole dish. Push aside to the plate edge right before or during eating (do not eat).
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Combination of cinnamon stick and bay leaf (as a sub approaching the aroma direction)
Pairing
North Indian meat curries, Pulao (pilaf), Biryani
Trivia
[Hardcore] Often translated as 'laurel' in Japanese recipes, but substituting fails to achieve authentic taste as aromas differ completely. Tejpatta has 'sweet cinnamon aroma', laurel has 'cooling aroma'. An absolute must-buy item if aiming for authentic North Indian cuisine.
Eating tips & etiquette
[Unique Usage] This leaf floating in the curry pot is like 'Dashi Kombu' having exhausted its umami, so absolutely do not eat it; deftly push it aside with a spoon before scooping rice!
Allergen
None