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Bay leaves, also known as tejpata, are the foliage of the evergreen bay laurel tree. This aromatic herb adds depth to stews, pilafs and slow-cooked dishes. To use, tear into several large pieces--the torn edge imparts the flavor. These leaves are quite different than the Indian Tejpatta (erroneously called Bay Leaves). The leaves shown here from the Laurel tree are more flowery and contain a taste and aroma similar to oregano or thyme. Indian bay leaves (shown in the related product links below) have a more cinnamon type flavor with undertones of cloves.
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