How it’s made : Tej patta | Indian bay leaf कभी सोचा है कैसा दिखता है तेज पत्तों का पेड़ || 1080p HD
Автор: Farming Engineer
Загружено: 2021-07-30
Просмотров: 80380
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Indian Bay leaves are also known as Tej Patta which translates as ‘pungent leaf’ or Malabar leaf.
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They are not to be confused with the European Laurel Bay leaves more commonly used in Mediterranean cuisine!
Indian Bay leaves are larger, olive green in colour and have 3 veins running the length of the leaf as opposed to the single vein that is usually present on a Laurel Bay leaf. Their Latin name is Cinnamomum tamala and they are part of the Lauraceae family, yet are often referred to as the leaf of the Cassia plant.
The aroma and flavour of Indian Bay leaves is strongly reminiscent of cinnamon, cloves and cassia. To obtain the utmost benefit the dried leaves should be crushed before adding to a dish. Never substitute a European Bay leaf when Indian Bay leaves are specified in a recipe as the flavour is entirely different. Simply omit them from the dish or consider using a piece of cinnamon bark instead.
Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India. They mainly grow wild, but are occasionally semi-cultivated and are not widely available outside of this area.
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