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Bay leaves are a fragrant leaf from the laurel tree used as an herb. Bay leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish.
Bay Leaves (Tej Patta) are very different to Mediterranean Bay Leaves. They have a similar but milder fragrance and taste to cinnamon (cassia) bark. Bay Leaves are used mainly in Pakistani and North Indian dishes and Moghul cuisine, in biryanis and garam masala blends.
