Tejpatta (Cinnamomum tamala ) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The leaves are mainly used for flavouring food.
Pakistan Bay leaves are larger, olive green in colour and have 3 veins running the length of the leaf as opposed to the single vein that is usually present on a Laurel Bay leaf. Their Latin name is Cinnamomum tamala and they are part of the Lauraceae family, yet are often referred to as the leaf of the Cassia plant.
The aroma and flavour of Pakistan Bay leaves is strongly reminiscent of cinnamon, cloves and cassia. To obtain the utmost benefit the dried leaves should be crushed before adding to a dish. Never substitute a European Bay leaf when Pakistan Bay leaves are specified in a recipe as the flavour is entirely different. Simply omit them from the dish or consider using a piece of cinnamon bark instead.
Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern Pakistan. They mainly grow wild, but are occasionally semi-cultivated and are not widely available outside of this area.
These flavoursome and aromatic leaves are not readily available but are essential in Pakistan cuisine as they impart a truly authentic taste to numerous recipes. Consequently we are delighted to add organically produced Pakistan Bay leaves to our ever-expanding repertoire of the finest international herbs, spices and seasonings. We very much hope that you will enjoy cooking with them!