Herb
Indian Bay
A tier
Indian bay (tej patta) is Cinnamomum tamala, a cinnamon relative whose large three-veined leaves perfume Indian braises, biryanis, and garam masala-adjacent pots. Flavour is warm, slightly cinnamon-clove, not identical to Mediterranean laurel. Use whole in rice and meat dishes; remove before eating. Do not assume it is Laurus nobilis—the cuisine and chemistry differ. Fresh frozen leaves appear in South Asian groceries; dried are common too.
Also known as: Tej patta
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Characteristics
Preparations
Traits
History
Tej patta was used in Indian cookery and traditional systems as a leaf aromatic.
Mughal and regional cuisines fixed tej patta in rice and meat dishes.
Spice export moved Indian bay leaves to global South Asian pantries.
Western cooks learning biryani were taught to seek tej patta specifically.