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This pure healthy, fresh, delicious, deshi, organic, premium and pure Tejpata 100g or loose/ khula/ khola/ raw spices also with aromatic smell, flavor and fragrance, extracted from tree plant and is used in a lot of food recipes and dishes such as mixed vegetables curry, stir fry or stir fried onion salad dressing, achar and pickles and chutni or chatni, apricots, soups, sauces, cooked, nazir or najir rice and bhat, naan, bread, paratha, ruti, desi/ deshi gorom or garam masala or mosola, spaghetti and pasta, pizza, smoked seasoned garam masala powder or gura/ goora seasoning, chaat masala, salt seasoning, small round and sliced bell, dal/ daal and lentils such as mug dal and very small round moshur/mosur/ masoor daal and dal tadka, tandoori masala, spice, curry, sauce, chutneys, chaat chana, tezpatar gura/goora or powder which has a lot of culinary and medicinal uses, tomato basil, chicken curry, honey, jams and jellies, lime cilantro and parsley, masala tea or chai and coffees, cooked fish and meat, shutki bhuna, soups and broth, rice dishes such as polao/pulao chal and tehari or pickled chicken and mutton biriyani, pickles, chatni or chutni, shorshe mach curry or mustard fish curry, cheese, beef garlic curry, tabasco, curries and gravies, aloo/ alu or potato bharta/ bhorta/ vorta/ bhorta, dalna, tandoori and grilled recipes such as bar becue/ bar b q/ bar be que/ bbq chicken or grilled chicken, beef or gorur mangsho, marinating chicken, meat, fish or other food items, essential oil which has a lot of uses and benefits, cooking spices, condinments such as essentail oil which has huge benefits for skin, hair, lungs and pain relief, chinese and thai dishes, desserts such as lemon pistachio cake, kheer, payesh (rice pudding), shemai(vermicelli), halwa, firni, zarda or jarda pulao/ polao (Sweet Rice), sweets such as gulab jamun which has huge medicinals nutrition and value, vitamins, minerals, protein and health benefits/ upokarita for weigth loss, cures diabetes, aids during pregnancy, skin acne, liver and can be used in a lot of food recipes.
What Is Tej pata And How Is It Used?
The bay leaf is an organic, aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground. Ground Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. Tej pata leaf has been used in Ayurvedic medicine for centuries to treat various ailments, including digestive and respiratory issues. Its distinct aroma also makes it a popular grocery and bazaar item in Dhaka, Bangladesh. Whether used to flavor a hearty biryani or to enhance the aroma of a rich curry, tej pata leaves are an essential spice that adds depth and complexity to South Asian cuisine. Buy and Order online today, Get the absolute best quality, fresh, premium and pure Tejpata or Bay Leaves 100g delivered right to your house with our lightening fast delivery, and lowest prices at Quicky Bd in Bangladesh.
Bay leaf oil is an essential oil extracted from the leaves of the bay laurel tree (Laurus nobilis) or the Indian bay leaf tree (Cinnamomum tamala). Known for its rich, spicy, and woody aroma, bay leaf oil is widely used in aromatherapy, traditional medicine, and culinary applications.
Bay leaf powder is made by grinding dried bay leaves (Laurus nobilis), and it serves as a potent spice in culinary and medicinal applications. Bay leaves are well known for their aromatic flavor and are often used in whole form in cooking, but it offers the convenience of a finely ground version, making it easier to incorporate into various dishes.
Tejpata: The Aromatic Indian Bay Leaf
তেজপাতা or dried bay leaf, is a staple herb spice in South Asian cooking, known for its unique aroma and subtle flavor. It is derived from the tree Cinnamomum tamala, which belongs to the laurel family. Unlike the European bay leaf, it has a slightly sharper and more cinnamon-like taste. It adds a warm, slightly sweet, and peppery flavor to meat dishes, a subtle hint of cinnamon and clove-like aroma, which complements the richness of the meat, an earthy fragrance that pairs well with savory spices, herbs, and slow-cooked meats. It is a versatile and flavorful spice that can elevate the taste of meat dishes. Whether used whole, ground, or in a marinade, it adds depth and warmth to the meat, making it an essential component in many traditional Indian and South Asian meat recipes. It Adds Flavor to Cooking.
During Eid, especially in South Asian cultures, tej pata are often used for both culinary and cultural purposes, including bay leaf seeds. While bay leaves themselves are commonly used for flavoring dishes, the seeds of the bay leaf plant are not as commonly used in everyday cooking. However, they can still play a part in certain traditional Eid celebrations. These are used as whole and crushed, are commonly used in Eid recipes, especially in rich, flavorful dishes prepared for the occasion, such as biryani, korma, stews, and pilaf. Though seeds aren’t typically used in cooking, the leaves themselves are added for their aromatic flavor
Characteristics of Tezpata
- Appearance: Long, oval leaves with pointed tips and a smooth texture.
- Color: Green when fresh, turning olive or brown when dried.
- Aroma: Sweet and spicy, with a hint of cinnamon and clove.
- Flavor: Mildly bitter with warm, woody undertones.
Culinary Uses
It is widely used in both savory and sweet dishes:
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Rice Dishes:
- Essential in biryani, pulao, and khichuri for an aromatic base. In dishes like biryani and pulao, whole tezpatta leaves are added to the cooking rice and meat layers. The aromatic flavors blend with the meat and rice during the cooking process, making these dishes more fragrant and flavorful.
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Curries and Gravies:
- When tez patta is added to meat, fish, or vegetable curries, it enhances flavor, making tezpatta a favorite and daily grocery baazar item in Dhaka, Bangladesh.
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Soups and Stews:
- Used to infuse warm flavors into broths and stews.
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Spice Blends:
- Included in garam masala and other spice mixtures.
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Marinating Meat
- Ground Tej pata can be made into powder or finely chopped and added to marinades for meats like chicken, beef also called gorur mangsho, lamb, or fish. Mixing it with yogurt, ginger, garlic, and spices helps tenderize the meat and adds flavor. Marinating meat with tejpata for a few hours or overnight allows the spice to penetrate the meat, enhancing its taste. Bengalis love this taste making tezpata a favorite and grocery bazar item in Dhaka, Bangladesh.
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Desserts:
- Occasionally used in desserts like kheer, halwa, jarda / zarda or sweet rice for a delicate fragrance.
- Beverages : It is commonly used in teas and coffees to give it's distinctive smell and aroma, making it a clear favorite bazaar and grocery item in places such as Bangladesh, where tea and coffees are consumed a lot.
Health Benefits
- Digestive Aid:
- Helps alleviate indigestion and bloating.
- Rich in Antioxidants:
- Protects cells from damage and supports immunity.
- Anti-inflammatory Properties:
- Reduces inflammation in the body, making tez patta a favorite daily grocery and baazar item in Dhaka, Bangladesh.
- Blood Sugar Regulation:
- Beneficial in managing glucose levels in diabetics.
- Respiratory Relief:
- It's steam is often used to ease congestion.
- Hair and Skin Benefits It is used in DIY face masks to reduce acne, blackheads, and improve skin health. The powder can be mixed into hair masks to promote scalp health, hair growth and prevent dandruff.
- Calming Effects: Bay leaves are sometimes believed to have calming effects on the digestive system, helping to alleviate discomfort after large meals typically consumed during Eid.
Usage Tips
- Add whole tej patta to hot oil or ghee at the beginning of cooking to release its aroma.
- Remove the leaves before serving as they are not eaten directly.
- A single leaf is usually enough to flavor a dish.
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How Much Tejpatta to Use in Meat Dishes
- Whole Leaves: Typically, 1-2 whole leaves are enough for a dish serving 4-6 people.
- Ground Bay Leaf Powder: When using ground bayleaf, use it sparingly—about ½ to 1 teaspoon for a larger dish. Too much of it can make the dish bitter.
Storage
- Store dried tej patta in an airtight container away from moisture and sunlight to retain its aroma and potency.
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