Tej patta, also known as Indian bay leaf or bay leaf, is an organic herb commonly used in Indian cooking and traditional Ayurvedic medicine. It is derived from the tree Cinnamomum tamala, native to India, Nepal, and Bhutan. Tej patta leaves are dark green and have a strong, aromatic fragrance, somewhat similar to the more commonly known bay leaves.
Tej patta is highly valued for its distinct flavor and aroma, which adds depth and richness to a variety of dishes. It is often used in curries, stews, rice dishes, and spice blends. The leaves are typically added to the cooking process and then removed before serving, as they can be tough and chewy.
In Ayurvedic medicine, tej patta is believed to have numerous health benefits. It is considered to aid digestion, reduce inflammation, and promote respiratory health. It is also used in herbal teas and remedies for its potential antimicrobial and antioxidant properties.