Bay leaves, Indian (Tejpata / Cassia Leaves)
Indian bay leaves (Cinnamomum tamala) are the leaves of the Cassia plant, grows wild in the mountains of North-Eastern India. It has a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Commonly used in North Indian aromatic Mughlai cuisine, such as Biryani and Korma or as flavoring ingredient in aromatic Indian meat, rice, lentil and sweet dishes or added to spice mixes – 'Garam Masala'
(Not to be used as a substitute for Laurel bay leaf)
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Bay leaves, Indian (Tejpata / Cassia Leaves)
Bay leaves, Indian (Tejpata / Cassia Leaves)
Indian bay leaves (Cinnamomum tamala) are the leaves of the Cassia plant, grows wild in the mountains of North-Eastern India. It has a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Commonly used in North Indian aromatic Mughlai cuisine, such as Biryani and Korma or as flavoring ingredient in aromatic Indian meat, rice, lentil and sweet dishes or added to spice mixes – 'Garam Masala'
(Not to be used as a substitute for Laurel bay leaf)
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Description
Indian bay leaves (Cinnamomum tamala) are the leaves of the Cassia plant, grows wild in the mountains of North-Eastern India. It has a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Commonly used in North Indian aromatic Mughlai cuisine, such as Biryani and Korma or as flavoring ingredient in aromatic Indian meat, rice, lentil and sweet dishes or added to spice mixes – 'Garam Masala'
(Not to be used as a substitute for Laurel bay leaf)
