Bay leaf
Apart from using bay leaves in savoury dishes, one of my favourite ways of experimenting with them is to infuse the leaves in a syrup together with cloves, pepper, and cinnamon. The syrup can be used to sweeten beverages.
June, Mumbai
What is it?
The Indian bay leaf, or commonly known as Tejpatta, is a leaf of an evergreen tree belonging to the Lauraceae family. The leaves are very aromatic, with hints of clove and cinnamon, and have a slight peppery taste. The flavour compounds in bay leaves are not highly volatile, so they retain the same amount of aroma as they begin to dry. Dried leaves are olive green in colour, with a brittle, papery texture. Bay leaves are used in cooking to layer flavours and aroma, but are not edible themselves and may pose a choking hazard. The leaves are often removed from the prepared dish before serving.
What other names does it have?
Botanical Name: Cinnamomum tamala
Regional Names: Tejpatta (Hindi); Teja Pata (Bengali, Odia); Tamal Patra (Marathi, Gujarati), Vayana Ila (Malayalam), Brinji Ilai (Tamil)
When is it in season?
Where is it found?
The Indian Bay leaf, or Cinnamomum tamala, is native to North India and grows naturally in the Himalayan foothills and Northeast India. It is also cultivated in West Bengal, Uttar Pradesh, Bihar, as well as the southern states of Kerala and Karnataka. The trees thrive in warm and moist climates with full sunlight. Young trees need protection from cold winds and frost. Ideal soil conditions include sandy, loamy, and fertile soil with good drainage to prevent root rot.
What is its history/cultural significance?
While Cinnamomum tamala is native to India, there are other varieties known by the name ‘bay leaf’—like Laurus nobilis or Bay Laurel, or Umbellularia californica or California Bay Laurel. In Ancient Greece and Rome, bay leaves were valued for their fragrant oil and medicinal properties. Bay leaves contain essential oils like eucalyptol, terpenes, and methyleugenol. Not only do these oils contribute to the taste and aroma, but they also act as insect repellents. They can be scattered in cupboards to keep insects away.
How can you use it?
Dried bay leaves can be added to slow-cooked dishes like biryani, curries or stews at the beginning of the cooking process. This allows the flavour and aroma of the leaves to infuse gradually. Bay leaves can have a strong flavour, and hence must be used sparingly.
What states can I find it in?
What parts of the plant are edible?
Leaves and bark
Is it nutritious?
As per this study, bay leaves are a rich source of flavonoids, polyphenols, and essential oils which function as natural antioxidants and have anti-inflammatory properties. The leaves also demonstrate antimicrobial properties, offering protection from a range of bacteria and fungi.
How do you store it?
Store dried bay leaves in an airtight glass jar, in a cool, dark spot, away from direct sunlight as heat and moisture can degrade the leaf quality. Leaves stored well will retain their aroma for up to a year. To test if the leaves are still fragrant, crush a small bit between your fingers, and smell for hints of cinnamon and clove.
Stories
Tej Patta / Bay Leaf: A Chef’s Complete Guide to India’s Most Underrated Spice by Mobasir Hassan
A chef’s practical guide to bay leaves, this article highlights the distinctions in species, flavour profiles, and cooking techniques.
Recipes
Bay Leaf Tea | Tejpatar Chai by Karabi
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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