Cinnamomum Tamala Tej Patta Powder | Indian Bay Leaf Powder | Tamalpatra | Cinnamomum Tamala Powder
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Product Description
Vernacular Names & Parts Used
Tej Patta Powder, botanically known as Cinnamomum Tamala, is commonly referred to as Tej Patta, Indian Bay Leaf, and Tamalpatra. The dried leaves (Patra) are the primary part used, carefully powdered to retain aroma, flavor, and therapeutic properties suitable for culinary and Ayurvedic applications.
Ayurvedic Properties & Common Uses
According to Ayurveda, Tej Patta possesses Katu (pungent) and Madhura (sweet) rasa, with Ushna (heating) virya, and helps balance Kapha and Vata doshas. Traditionally, it is used to enhance digestion, improve appetite, support metabolic balance, and add aromatic flavor to food and herbal formulations.
Tej Patta Powder is commonly used in Ayurvedic Churna, Kwath, decoctions, and culinary dishes, often combined with other spices like Dalchini, Elaichi, and Laung. Ayurvedic texts also highlight its carminative, digestive, and mild circulatory-support properties, with usage guided by traditional preparation methods.
