tej pata
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Yes, tej pata is healthy as it contains beneficial compounds like eugenol and linalool which provide antioxidant and anti-inflammatory effects. While used in small amounts, it contributes to overall wellness by supporting digestion and potentially helping manage blood sugar levels.
Tej pata is traditionally used in Ayurvedic medicine to alleviate flatulence and support digestive health. It also possesses antimicrobial properties and contains essential oils that may help reduce inflammation and protect cells from oxidative stress.
Per 100g, tej pata contains 313 calories and 74.97g of carbohydrates. However, since a typical recipe only uses one or two leaves, the actual caloric and carb intake per serving is negligible.
Yes, tej pata is a natural, plant-based dried leaf, making it 100% vegan and naturally gluten-free. It is safe for individuals with celiac disease or those following a strict plant-based diet.
Yes, tej pata is keto-friendly. Although it is high in carbohydrates by weight, the quantity used in cooking is so small that it does not impact daily carb counts or interfere with ketosis.
Tej pata is typically added whole to hot oil or simmering liquids like soups, stews, curries, and biryanis to infuse the dish with its cinnamon-like aroma. It is usually removed before serving as the leaf remains tough even after cooking.
Tej pata has a complex flavor profile that is more aromatic and sweet than Mediterranean bay leaves. It features distinct notes of cinnamon, cloves, and a hint of citrus, which adds depth to savory dishes.
tej pata is a versatile ingredient found in cuisines around the world. With 313 calories per 100g and 7.61 grams of protein, it's a nutritious addition to many dishes.
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View all spice →It is not recommended to eat the whole leaf because it has a very woody, tough texture that does not soften during cooking. It can be a choking hazard or cause small cuts in the digestive tract if swallowed.
Store tej pata in an airtight container in a cool, dark, and dry place to preserve its essential oils. When stored correctly, dried leaves can maintain their flavor and potency for up to one year.
Tej pata comes from the Cinnamomum tamala tree and has three longitudinal veins, tasting like cinnamon and cloves. Mediterranean bay leaves come from the Laurus nobilis tree, have one central vein, and possess a more herbal, pine-like flavor.