Tejpatta, in English named as Indian Bay Leaf, is an Indian spice as well as Ayurvedic medicine. It is commonly used in Indian kitchens for enhancing the taste of the different foods.

Bay leaves are commonly found in biryani, pulao, soups, curries and most Indian dishes. The presence of vitamin A and C along with folic acid and various minerals in the bay leaf makes it a nutrient-dense herb.

Fresh Bay leaves are more potent than dried leaves, but in either form, they offer a woodsy, herbal and slightly floral aroma reminiscent of rosemary, pine, and citrus. On the palate, Bay leaves are mild with a bitter and sharp taste with notes of mace, cardamom, oregano, and thyme.

Bay leaves provide anti-oxidants, vitamins A and C, folic acid, copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium. They have been proven to be useful in the treatment of migraines. Bay Leaf contains enzymes that help to break down proteins and digest food faster, helping to calm indigestion. A hot cup of bay leaf tea can be very comforting. The aromatic fragrance that the leaves release is calming and the essence of the spiced tea makes bay leaf tea delicious.