Hathi Bay Leaves

Indian bay leaves, also known as tejpatta or Cinnamomum tamala, are the leaves of a tree native to the Indian subcontinent. They are distinct from the bay leaves commonly used in Western cuisine (from the Laurus nobilis plant). Indian bay leaves are larger, have a more elongated shape, and are often a darker green with a leathery texture.

They are commonly used in Indian cooking to add flavor to various dishes like curries, biryanis, and rice. The flavor is aromatic, with hints of cinnamon, cloves, and a slightly peppery undertone. The leaves are typically used whole and removed before serving, as they are not meant to be eaten directly.

Scientifically graded - No artificial Colors Added - Hygienically Packed - Strong Aroma & Flavor

Ingredients: bay leaves