Indian Bay Leaf (Cassia/Tejapatta), Certified Organic
Known as cassia leaf or tejapatta. This adds subtle cinnamon flavor to soups, stews, curries, chili, as well as rice dishes. Use whole. Remove before serving.
These are whole dried Indian Bay Leaves, which means they are not ground or powdered. However, they are dried leaves, so they may be cracked or broken in the container.
Indian Bay Leaf
(Cinnamomum tamala):Often confused with Bay Laurel
(Laurus nobilis):
Species: Cinnamomum tamala
Other names: ತಮಾಲ (Tamaala) in Kannada (ಕನ್ನಡ), மரப்பட்டை இலை (Pattai Illai) in தமிழ் (Tamizh), tejpat,[3] tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum
Appearance: Long, wide, olive green in color, with three veins down the length of the leaf
Typically used: Whole as a seasoning and removed before serving.
Origin: A tree in the Lauraceae family, native to India, Bangladesh, Nepal, Bhutan, and China
Flavor: Subtle cinnamon
Aroma: Cinnamon
Culinary uses: Add to soups, stews, curries, chili, as well as rice dishes. Use whole and remove before serving.
Easy Mauritian Chicken Biryani
Biryani, sometimes called Briana, is a delicious mixed rice dish made with aged basmati rice, ghee, saffron, Indian bay leaf, and meat. Want to know how to make a perfectly executed traditional Mauritian chicken biryani without the use of a dum or special pieces of equipment? Just follow this foolproof recipe!