Signature Bay Leaves

Signature Bay Leaves — A Quiet Leaf That Builds the Base of a Dish

Signature Bay Leaves, known as Tej Pata, release a subtle herbal, woody aroma during slow cooking. They are not meant to dominate; instead, they help build a rounded background in rice, curries, lentils, stocks, and braised dishes. Added whole and removed before serving, bay leaves are a classic foundation spice for patient, layered cooking.

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: Signature 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.