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Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3] It can grow up to 20 m (66 ft) tall. [4]
Indian bay leaves are about twice as long and wider, usually olive green in colour, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum ...
Indian bay leaf is a common name for several plants with leaves used in cooking and may refer to: Cinnamomum tamala , also known by the common name tejpatta Syzygium polyanthum , also known as Indonesian bay leaf
Getty Images/BURCU ATALAY TANKUT. Meet The Experts. Kristin Beringson is the executive chef of Henley, ... Bay leaves are most commonly added whole to a dish, simmered, and removed before serving. ...
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Bay leaf, Indian bay leaf: Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries.
The bark is sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia.Thorough macroscopic and microscopic investigations revealed that Cinnamomum malabatrum is mixed with Cinnamomum tamala as an adulterant in 'Tamalapatra', a highly reputed commodity in drug and spice trade. [9]
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