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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They typically last for 1 year if stored in an airtight container in a cool, dark place. They don't spoil but lose their potency over time.
Bend the leaf slightly; it should be brittle and release a strong, spicy aroma when cracked. If it has no scent, it should be replaced.
Indian bay leaves (Tejpatta) come from the cassia tree, have three longitudinal veins, and smell like cinnamon/cloves. Mediterranean bay leaves have one central vein and a more floral, pine-like scent.
A combination of a Mediterranean bay leaf and a small piece of cinnamon stick is the best substitute to mimic the flavor profile.
It is best to wipe them with a clean, dry cloth. Avoid washing with water as moisture can lead to mold if they aren't used immediately.
While they provide flavor, the leaves themselves are very tough and have sharp edges even after cooking. They are usually removed before eating.
They are a staple in Indian cuisine, used in biryanis, pulaos, meat curries, dals, and spice blends like Garam Masala.
Yes, but ground bay leaf is much more potent. Use about 1/8 to 1/4 teaspoon of ground powder to replace one whole leaf.
indian bay leaf is a versatile ingredient found in cuisines around the world. With 313 calories per 100g and 7.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 7 recipes featuring indian bay leaf with step-by-step instructions.
Browse recipes →Look for leaves that are olive green rather than brown, are mostly whole, and have a strong, distinct spicy fragrance.