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688df61579218d81084f5343Tamalapatra Plant With PotTamalapatra Plant With Pot

Description: 

Tamal Patra, also known as Indian bay leaf or Tejpatta, is a prized aromatic leaf harvested from the evergreen tree Cinnamomum tamala, native to the Indian subcontinent. The tree thrives in subtropical and temperate regions, particularly in the Himalayan foothills at elevations between 900 and 2500 meters. Its broad, leathery leaves are glossy green and possess a distinctive triplinerved venation, which adds to their unique appearance. When crushed or cooked, these leaves release a warm, sweet-spicy fragrance reminiscent of cinnamon and cloves, making them an essential spice in Indian, Nepali, and Bhutanese kitchens. Tamal Patra is commonly used to flavor biryanis, curries, soups, and stews, imparting a subtle but rich aroma that elevates the taste of traditional dishes.

🌿 Uses of Tamal Patra (Indian Bay Leaf)

🥘 Culinary Uses

  • Widely used in Indian, Nepali, and Bhutanese cuisines for its warm, spicy aroma.

  • Commonly added to biryani, pulao, curries, lentils, soups, and stews.

  • Used as a whole leaf during cooking to infuse dishes with flavor — usually removed before serving.

  • Key ingredient in garam masala and other traditional Indian spice blends.

  • Sometimes steeped in herbal teas for digestive benefits and aroma.

SKU-VE8CVNU9B
INR549In Stock
VAIBHAV BIOTECH
11

Tamalapatra Plant With Pot

Sold By : VAIBHAV BIOTECH
₹549  ( 45% OFF )

MRP ₹1,000 Inclusive of all taxes

Features

  • Spicy and Pleasant Aroma
  • Medicinal Properties
  • Traditional Ayurvedic Uses
  • Leaf Harvesting Season
  • Environmental Benefits

COD (Cash On Delivery) On request

Delivery

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Refund/replacement Guidelines

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Product Information

#AttributeValue
2.Scientific NameCinnamomum tamala
3.Essential OilsEugenol, cinnamaldehyde, linalool
4.Water NeedsModerate, prefers humid conditions
5.MedicinalUsed in Ayurveda for digestion, respiratory issues, inflammation
6.brandVAIBHAV BIOTECH

Description: 

Tamal Patra, also known as Indian bay leaf or Tejpatta, is a prized aromatic leaf harvested from the evergreen tree Cinnamomum tamala, native to the Indian subcontinent. The tree thrives in subtropical and temperate regions, particularly in the Himalayan foothills at elevations between 900 and 2500 meters. Its broad, leathery leaves are glossy green and possess a distinctive triplinerved venation, which adds to their unique appearance. When crushed or cooked, these leaves release a warm, sweet-spicy fragrance reminiscent of cinnamon and cloves, making them an essential spice in Indian, Nepali, and Bhutanese kitchens. Tamal Patra is commonly used to flavor biryanis, curries, soups, and stews, imparting a subtle but rich aroma that elevates the taste of traditional dishes.

🌿 Uses of Tamal Patra (Indian Bay Leaf)

🥘 Culinary Uses

  • Widely used in Indian, Nepali, and Bhutanese cuisines for its warm, spicy aroma.

  • Commonly added to biryani, pulao, curries, lentils, soups, and stews.

  • Used as a whole leaf during cooking to infuse dishes with flavor — usually removed before serving.

  • Key ingredient in garam masala and other traditional Indian spice blends.

  • Sometimes steeped in herbal teas for digestive benefits and aroma.

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