Bay Leaves (Tej Patha)

Using Bay Leaves in Indian Cooking

When heated the leaves release an aroma and flavour similar to cassia bark, but is not as strong so nothing like the western bay leaf. When crushed a much stronger flavour is imparted. Bay leaves can be used in many dishes from rice to and whole spices dishes such as briyani, to add their unique aroma that is soft and which gives a depth to sauces.