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Bayleaf
Our Kerala Bay Leaves (तेज पत्ता / Tej Patta) are large, aromatic and dried naturally to preserve their distinctive herbal-floral aroma. An essential base spice for biryanis, curries, soups and stocks. Adds gentle depth and fragrance to every dish.
SKU: SFN-BL-016-100GGoes well with
Bayleaf
0g
Star Anise
0g
Malabar Tamarind
0g
Black Pepper
0g
Mustard
0g
Ginger Powder
0g
Almond Gum
0g
White Pepper Powder
0g
- Energy 313 kcal
- Total Carbohydrates 75g
- Calcium 1229mg
- Protein 7.6g
- Potassium 1500mg
- Iron 9.7mg
- Magnesium 120mg
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
If you’re looking to return or exchange your order for whatever reason, we're here to help! We offer free returns within 30 days of purchase. You can return your product for store credit, a different product, or a refund to the original payment method.
DELIVERY BETWEEN: 27 MAR-28 MAR
Add ₹ 250 more for a free gift
- Premium Kerala Bay Leaves (तेज पत्ता / Tej Patta) — large, aromatic leaves from the Bay Laurel tree grown in Kerala
- Naturally sun-dried to preserve their characteristic herbal, floral and slightly clove-like aroma
- The cornerstone base spice in Indian cooking — the first to go into oil when making biryani, pulao, kurma and soups
- 100% natural whole leaves; no crumbled or sub-standard grades; no artificial colouring or preservatives
- Simmered slowly in curries, stocks and sauces to release a subtle layered fragrance that elevates every dish
- Used across Indian regional cuisines and globally in French bouquet garni, Italian tomato sauces and Mediterranean stews
- Rich in essential oils including eucalyptol and linalool that support respiratory health
- Natural digestive properties — traditionally used to relieve bloating and aid digestion
- Antioxidant-rich compounds protect against oxidative stress
- Antimicrobial properties support immune function and gut health
- Calming herbal aroma — traditionally associated with reducing stress and anxiety
- Anti-inflammatory properties support joint and overall wellness
- Origin: Kerala, India — Bay Laurel leaves harvested from cultivated trees in the spice-rich hills of Kerala
- Processing: Leaves hand-harvested at optimal maturity; naturally shade-dried to preserve green colour and aroma
- Shelf Life: 12 months from date of packaging
- Storage: Store in an airtight container in a cool dry place; whole leaves retain aroma longer than crumbled
- Allergen Info: No common allergens; FSSAI-compliant facility
- Important: Bay leaves are not edible — always remove whole leaves before serving
- Culinary Note: Tear or bruise leaves slightly before adding to cooking to release more aromatic oils
- Free shipping on orders above ₹499 across India
- Delivery in 3-7 business days depending on location
- Express delivery available in major cities within 2-3 business days
- All products are packed in food-grade resealable packaging to maintain freshness
- 7-day hassle-free return policy for damaged or incorrect products
- Contact support@naturalandfresh.in for return or exchange queries
FAQs
Dried bay leaves are the standard for most Indian and European cooking — the drying process concentrates and mellows the aroma into the familiar 'bay leaf' scent. Fresh bay leaves have a stronger, almost medicinal intensity. For everyday cooking, dried bay leaves are preferred and work better in slow-cooked dishes.
No — bay leaves are a flavouring ingredient only. Their texture remains fibrous and stiff even after prolonged cooking, making them unpleasant and potentially difficult to swallow. Always remove whole bay leaves from biryanis, curries and soups before serving.
For most Indian dishes, 1–3 bay leaves are sufficient. Use 1–2 for lighter preparations like rice, 2–3 for biryanis and heavier curries. Bay leaves have a subtle cumulative effect — their aroma builds gently during cooking rather than overwhelming the dish. Overuse can make dishes taste bitter.
Kerala bay leaves (Indian bay leaf / Cinnamomum tamala or Laurus nobilis) are larger, fresher and more aromatic than many commercial varieties. They contain higher essential oil content, resulting in a richer herbal-spicy fragrance. Freshly packed whole leaves from Kerala deliver a noticeably superior aroma to the crumbled or aged bay leaves common in the market.
