Indian bay leaves whole
Indian bay leaves have a cinnamon-like, sweet fragrance and are mainly used in North Indian cooking. It is traditionally used for long-cooked stews, rice dishes and potato curries.
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- Order number: 12471010
- Open text field 1: Indian bay leaves, Indian bay, bay leaves, indian bay leaves, cinnamon leaves, Cinnamomum tejpata, Cinnamomum tamala, malabathron, mother cinnamon, tej-patta, tejpat, tez pat
also: indian laurel leaves, cinnamon leaves, tejpat, cinnamomum tamala, indian bay leaf
Indian laurel was common and popular in Europe in ancient times. Known then as Malabathron, it flavored Roman dishes, but today it is used almost exclusively in northern India. In Mughal cuisine inspired by the Orient, the leaves are used to prepare kormas, thick meat-based stews, as well as vegetable curries. The sweet aroma, reminiscent of cinnamon, also enhances numerous rice dishes and is often combined with other sweet spices, such as cinnamon, clove or cardamom.
Brown the leaves in a little clarified butter or oil and then simmer in the dish. Remove before serving.
Cardamom, cumin, clove, cinnamon.