Bay Leaf, Indian

Botanical Name: Cinnamomum tamala

Flavor: Floral, Warm, slightly Peppery, akin to Cinnamon and Cloves

Origin: Myanmar

Use With: Chicken, Lamb, Beef, Pork, Game Meats, Fish, Seafood, Rice, Vegetables, Legumes

Description: The Indian Bay Leaf, also known as Malabathrum Leaf, Malabar Leaf or Tej Patta, is very different in flavor and aroma than the European or Californian ‘common’ Bay Leaf. While the ‘common’ Bay Leaf is obtained from a laurel tree, Indian Bay Leaves are the leaves of a species of Cinnamomum or Cinnamon tree.  As the name implies, Indian Bay Leaves are mainly used in Indian cooking but can be found in Nepalese, Indonesian, and other Southeast Asian cuisines where they are used whole or ground to add flavor and aroma to both sweet and savory dishes. Indian Bay Leaves should never be substituted with European or California Bay Leaves when Indian Bay Leaves are specified as the flavor is completely different.

Suggested Uses:

• Use in traditional Indian masala pastes, tadkas, and seasoning blends
• Temper in oil or ghee to fully release their flavor and aroma
• Add whole leaves (remove before serving) to slow cooked recipes such as tikka masala, murgh makhani, kormas, biryanis, and other rice dishes
• Whole, ground, or crumbled leaves can be added to stocks, soups, stews, braises, and sauces (Indian or other) to add a mild cinnamon, peppery flavor along with a mild cinnamon and clove-like aroma
• Add ground or finely crumbled Indian Bay Leaves to seasoning blends and dry rubs for meats, fish, and vegetables for roasting, grilling, or the tandoor
• Add to pickling brines, or ruse to infuse oils and vinegars for a unique twist of flavor