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Tejpatta

Bay leaves are commonly used for their aromatic flavour in many Indian and Ayurvedic dishes.

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Bay leaves are commonly used for their aromatic flavour in many Indian and Ayurvedic dishes. The dried leaves can be fried together with other spices before adding for example vegetables and thus they develop their full aroma. The leaves are most often used whole to add a unique aroma, and are not usually eaten. In Indian cuisine bay leaves are often used in various rice dishes.

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