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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Indian bay leaves (Tejpatta) come from the cassia tree and have three longitudinal veins, whereas Laurel bay leaves have one central vein. Indian bay leaves have a cinnamon-like aroma.
No, the leaves remain very tough even after long cooking and can be a choking hazard or cause small cuts in the digestive tract. They are used only for infusion.
Look for leaves that are olive green rather than brown. They should be relatively intact and have a strong, spicy, clove-and-cinnamon-like fragrance when slightly torn.
A combination of a standard Laurel bay leaf and a small piece of cinnamon stick is the best substitute to mimic the flavor profile.
They last about 1 year in an airtight container. If they turn brown or lose their scent, they should be replaced.
Yes, they are occasionally used in Indian milk-based desserts like Kheer (rice pudding) to add a subtle aromatic depth.
Yes, but use it sparingly (about 1/8 tsp per leaf) as the flavor is much more concentrated and it will remain in the dish.
No, they are completely different. Curry leaves are smaller, used fresh, and have a citrusy, nutty flavor, while bay leaves are used dried and have a spicy aroma.
indian bay leaves 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.
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View all other →Discover 1 recipes featuring indian bay leaves with step-by-step instructions.
Browse recipes →Indian bay leaves are generally allergen-free, but people with sensitivities to cinnamon or cassia should use them with caution.