Stand-up pouch
Tej Patta (Bay Leaf)
₹55
Free shipping on orders of ₹499 or more
Kokora Tej Patta: dried Indian bay leaves with a warm, clove-and-cinnamon scent for biryani, pulao, rajma and dal makhani.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Tej Patta (Bay Leaf)
- Net quantity
- 50g
- MRP
- ₹55 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Bay leaves (tej patta)
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Tej Patta is the dried Indian bay leaf, the long olive-green leaf that goes into the hot oil at the start of so many North Indian dishes. It smells warm and woody, with hints of clove and cinnamon, and lends a quiet background aroma rather than a strong taste of its own.
Drop a leaf or two into biryani and pulao rice, rajma, chole, dal makhani, kormas and meat curries, or into the water for boiling chana. It is also part of many home-made garam masala blends.
Tip: tear the leaf once before it goes into the oil to release more aroma, and take it out before serving, as the leaf stays tough even after long cooking.
- Best for
- Biryani, pulao, rajma, chole, dal makhani, korma, mutton curry, garam masala
- How to use
Use 1 to 2 leaves for a dish serving four (about 500 g of rice, dal or meat). Add them to hot oil or ghee with the other whole spices and fry for a few seconds until fragrant, or simmer them in the cooking water. Remove the leaves before serving.
