Tamalpatra/ Bay Leaf

Tamalpatra" is another name for the Indian bay leaf, also commonly known as "tej patta." It's important to differentiate it from the more common Mediterranean bay leaf. Here's a breakdown:   

Indian Bay Leaf (Cinnamomum tamala):
This comes from the tree Cinnamomum tamala.   
It's native to regions like northern India, Nepal, and parts of Southeast Asia.
It has a distinct aroma, often described as having notes of cinnamon and clove.   
It's widely used in Indian cuisine, particularly in dishes like curries, biryanis, and stews.   
It is different from the bay leaves that are common in Mediterranean cooking.
  
Mediterranean Bay Leaf (Laurus nobilis):
This comes from the bay laurel tree.
It has a different aroma, often described as more pine-like.
These are the bay leaves most commonly found in north american and european cooking.

Pack Size : 100gm