Bay Leaves

Bay Leaves (Tej Pata) — Aromatic Whole Leaves for Slow-Cooked Dishes

Bay Leaves bring a warm, herbal and gently woody aroma to savoury cooking. Commonly known in Bangladesh as Tej Pata or Tejpat (তেজপাতা), they are widely used in biryani, pulao, curries, soups, stocks and slow-cooked dishes. Add the whole leaves during cooking so their aroma develops gradually, then remove them before serving.

Herbal Depth without Harshness

• Gentle woody and herbal aroma
• Best suited to slow infusion
• Supports layered savoury flavour
• A traditional whole spice for Bengali and South Asian cooking

Let It Simmer, Then Remove

Add one or more leaves at the start of cooking and remove them before serving.

• Biryani, pulao and khichuri
• Curries, dals and chickpea dishes
• Stocks, soups and slow-cooked meats
• Whole-spice tempering and garam masala preparations

Keeping the Leaves Aromatic

Bay leaves are fragile and should be protected from crushing, moisture and strong light.

• Store flat in an airtight container
• Keep in a cool, dry cupboard
• Avoid humid or steamy areas
• Check the pack for origin and best-before information

Tej Pata Essentials

• Product: Bay Leaves
• Common name: Tej Pata
• Available sizes: 25 g, 50 g, 100 g
• Product format: Whole ingredient
• Best suited for: Biryani, pulao and khichuri, Curries, dals and chickpea dishes, Stocks, soups and slow-cooked meats
• Storage: Keep sealed in a cool, dry place and follow the pack instructions.