Shrinathji bay leaf, also known as Tej Patta, is a fragrant leaf from a medium-sized tree, prized for its distinctive aroma and flavor in Indian cuisine. The leaves are typically large, broad, and leathery, with a sweetish, sharp, and spicy taste reminiscent of cloves and cinnamon. They are used both fresh and dried in various dishes, adding depth and warmth to rice, curries, and other savory preparations. Beyond culinary uses, Tej Patta is also recognized for its medicinal properties, including aiding digestion and potentially offering anti-inflammatory and antimicrobial benefits.
