Tejpata (তেজ পাতা)
Bay leaves grew mainly in Asian and Middle-Eastern regions. However, the Greeks introduced it to world cuisine. The best thing about Bay Leaves or Tej Patta is that the flavour stays the same even after the leaves are dried. In most Bengali homes, shukno tejpata is used. This spice is a perfect catalyst for any cooking process. They stay the same at the end. But add the much-wanted flavour. You must have licked a Tej Patta clean when one was on your plate in childhood. If you remember, be it Daal or Machher Jhol, Tej Patta is a constant in all food items.
Area of Procurement
Birbhum
Specifications
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Texture/Appearance |
The leaves have a plain surface. |
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Colour |
Dried Tej Patta is brown. However, fresh ones are green. |
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Aroma |
Tej Patta has a strong aroma. Adding it to heated oil |
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How to store |
Storing in an airtight container is the wisest choice as air, moisture, or other insects cannot enter it. |
Popular Dishes
Tej Patta goes well both with savoury items like Kosha Mangso and typical Bengali desserts like Payes. One or two bay leaves in heated oil with ginger-garlic paste following it is the first step of many Bengali dishes. Maa churning milk with Tej Patta and elaichi is one of the many images associated with our childhoods. Even Biriyani or Pulao cannot do away with this spice. Tej Patta is one of the Jacks Of All Trades of Bengali cuisine.
- MTP50G
