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Tez Pat | تیز پات

Tej Patta | Bay leaf | Cassia Cinnamon Leaves

Rs 350.00Rs 299.00

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Arabic Name : Saadhaj Hindee

Bengali Name : Tejpatra, Tejpata

Chinese Name : La pi shu

English Name : Cassia Cinnamon, Indian Bay-leaf, Malabathrum Leaf, Malabar Leaf

French Name : Laurier des Indes

German Name : lndisches Lorbeerblatt, Mutterzimt

Gujarati Name : Tamala Patra, Develee

Hindi Name : Tejpat, Tejpatta

Kannada Name : Tamalapatra

Kashmiri Name : Tajpatra

Latin name : Cinnamomum tamala Fr. Nees.

Marathi Name : Tamalpatra

Persian Name : Sazaj-e-Hindi

Punjabi Name : Tajpater

Sanskrit Name : Tejpatra, Tvakpatra, Tamalpatra

Urdu Name : Tezpat

Tez pat, also known as bay leaf, holds a significant place in culinary traditions around the world. Often derived from the noble bay tree, these aromatic leaves contribute a distinct flavor to various dishes, particularly in Indian cuisine. When added to rice, lentils, or meat dishes, they impart a subtle, earthy aroma that enhances the overall taste profile. Tej patta is also appreciated for its potential health benefits, which include aiding digestion and providing antioxidant properties. Interestingly, some may confuse bay leaves with cassia cinnamon leaves, which share a similar appearance but differ in flavor and usage. Incorporating tez pat into cooking not only elevates flavors but also offers a glimpse into the rich tapestry of cultural gastronomy where each ingredient tells a story.

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