Tej Patta (noun.) is a Hindi word used to indicate a pungent leaf. It is not the European Laurel Bay leaves, that is used in Mediterranean cuisine. It is an aromatic flavourful leaf with a strong reminiscence of cinnamon, cloves and cassia.
Tej Patta is rich in phyto nutrients and is widely used in the preparation of dishes like steam vegetables, fish, seafood, and chicken and it gives the dishes a unique flavour. It has been used in other varieties of foods like casseroles, stews, soups, marinades, and pasta sauces. Its medicinal benefits have been mentioned in Ayurveda, which can be found in the composition of some variants of garam masala powder.