Bay Leaf/ Tej Patta are used for biryani, pulao, soups, curries and most Indian dishes. Also known as tej patta. This culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance. Fresh or dried bay leaves are good for cooking for their distinctive flavour and fragrance. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
Taste and aroma
If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain eugenol.
Uses of Bay Leaf/ Tej Patta
In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpattā (तेजपत्ता, the Hindi term for Indian bay leaf), creating confusion between the two herbs.
Indian Bay Leaves – Tej Patta: aroma and flavour is strongly reminiscent of cinnamon, cloves and cassia