Cinnamomum Tamala Tejpatta | Sweet & Savoury Flavor | Indian Bay Leaf | Tamalpatra | Cinnamomum Tamala
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Product Description
Vernacular Names & Parts Used
Tejpatta, botanically identified as Cinnamomum Tamala, is widely known as Tejpatta, Indian Bay Leaf, and Tamalpatra. It is valued for its distinct sweet and savoury aroma, different from European bay leaves. The dried leaves (Patra) are traditionally used in Ayurvedic formulations and culinary preparations for their fragrance and therapeutic qualities.
Ayurvedic Properties & Common Uses
In Ayurveda, Tejpatta is described as having Katu (pungent) and Madhura (sweet) rasa, with Ushna (warming) virya, helping balance Vata and Kapha doshas. Traditionally, it is used to support digestion, relieve bloating, enhance appetite, and improve metabolic activity.
Tejpatta is commonly used in Kwath (decoctions), Churna formulations, herbal teas, and Indian cooking, where it enhances flavor while offering gentle digestive and aromatic benefits. Classical Ayurvedic texts emphasize proper drying, controlled usage, and correct preparation methods for optimal results.
