Bay Leaves, Indian (Tej Patta)

Indian Bay Leaf is also known as Tej Patta which translates into “pungent leaf”. These are not to be confused with the European Laurel Bay leaves, more commonly used in Mediterranean cuisine, whicn come from a completely different plant. Tej Patta or the Indian Bay leaf is used commonly as a spice and tastes more like cinnamon, but milder, and is indeed the leaf of the Cassia (Cinnamomum tamala) tree. These leaves are used in soups, sauces, stews, and meat dishes.
 
0.25 oz, several large leaves, in a resealable zipper pouch