TRS Bay Leaves 30g

TRS Bay Leaves are the dried Indian bay leaf, tej patta — long, ribbed leaves with three veins running lengthways and a gentle cassia-like aroma. They are a different leaf from the Mediterranean bay used in stews, and milder in effect.

Best for

• Biryani, pulao and jeera rice
• Korma, rogan josh and slow-cooked meat curries
• Dal, and whole garam masala blends

How to cook it

Drop one or two leaves into hot ghee or oil at the very start, with the cinnamon and cardamom, and let them crackle for a few seconds before the onions go in. They release their aroma slowly, so leave them in for the whole cook and remove before serving. Crumbled leaves burn faster, so use them whole.

Pack and storage

30 g. Store in a cool, dry place, sealed after opening.