Tejpatta (Himalayan Bay Leaf)
Himalayan bay leaf from Uttarakhand
Also known as: Tejpatta, Tej patta, Tejpat, Indian bay leaf
Tejpatta is the dried leaf of Cinnamomum tamala, grown in the hills of Uttarakhand, sold as whole leaves. Often called Indian bay leaf, it has a warm aroma reminiscent of cinnamon and clove, quite different from the Mediterranean bay leaf. Best added whole to hot oil, ghee, rice or curries while they cook, and taken out before serving.
Uses
- Rice dishes such as pulao and biryani
- Dals and curries
- Tempering in hot oil or ghee
- Garam masala and other spice blends
At a glance
| Origin | Uttarakhand, India |
|---|---|
| Botanical name | Cinnamomum tamala |
| Form | Whole dried leaves |
| Ingredient | 100% tejpatta |
| Available packs | 50 g, 100 g, 250 g |
|---|---|
| Storage | Cool, dry place |
| Testing | Lab testing on request |
| Packaging | Retail / bulk |
Trade information
Pack sizes
50 g, 100 g, 250 g. Retail and bulk packaging, depending on the product and order.
Private label
Available. Please tell us what you need when you enquire.
Samples
Available for qualified trade buyers.
Documentation
Product specifications available upon request. Laboratory testing can be arranged for your order.
Interested in sourcing Tejpatta?
Contact Kumaon Origin to discuss availability, specifications and trade requirements.
