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Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
Bay leaves are called tezpattā (तेज़पत्ता, in Hindi), Tejpātā (তেজপাতা) in Bengali, তেজ পাত in Assamese and usually rendered into English as Tej Patta. [12] In the Philippines, dried bay laurel leaves are used in several Filipino dishes, such as menudo, beef pares, and adobo. [13]
Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice.
Cinnamomum malabatrum, young leaves, Kerala, India. Malabathrum, malabathron, or malobathrum is the name used in classical and medieval texts for certain cinnamon-like aromatic plant leaves and an ointment prepared from those leaves.
Tez Paat Curry leaf: کڑی پتہ: Kari Patta or Karia Path Sesame seed: تل: Til Holy Basil: تلسی: Tulsi Vanilla وینیلا: Sugar چینی Cheeni Saffron: زعفران: Zaafraan Olive oil: زیتون کا تیل: Zaytoon ka Tel Tea: چائے کی پتی Chaye ki Patti Cumin seed زیرہ: Zeera Plum: آلو بخارا Aloo Bukhara
English name Scientific name Image Bondha-Kobi, Bondhakobi Cabbage: Brassica oleracea Capitata Group Ful-Kobi, Phulkobi Cauliflower: Brassica oleracea Botrytis Group Ul-Kobi, Oolkobi Knolkhol or Kohlrabi: Brassica oleracea Gongylodes Group Alu Potato: Solanum tuberosum: Kath-Alu, Thaa in Bodo Yam Dioscorea alata: Mitha-Alu, Ronga aloo Sweet ...
Little Tendu Tree of Purulia, West Bengal, India Tendu patta (leaf) collection. The leaf of the tree contains valuable flavones. [7] The pentacyclic triterpenes found in the leaves possess antimicrobial properties, [8] while the bark shows antihyperglycemic activity. [9]
Dried pattal made from leaves of genus Bauhinia variegata.. Leaf plates are eating plates, bowls or trenchers made with broad leaves, particularly in India and Nepal. In India they are known as Patravali, Pattal, Vistaraku, Vistar or Khali; in Nepal, as Tapari (Nepali: टपरी).