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Spices A to Z

Tej Patta – Bay Leaves
The European bay leaf comes from the sweet bay, a member of the laurel family but the Indian variety comes from the cassia tree. It is sold dried and is a dull sage colour and fairly brittle. When cooked, Indian bay leaf gives off a pungent, warm aroma, and have a mellow but spicy taste. One ort two leaves are enough to scent a dish.

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