HSN Code: 09109919

• Form : Leaves
• Packaging Size : 100gm, 500gm, 1kg.
• Feature : Good In Taste, Healthy, Improves Digestion
• Place of Origin : India
  
  They are often used in kumbilappam or chakka-ada, an authentic sweet from Kerala, infusing their characteristic flavor to the dumplings. They are often labeled as "Indian bay leaves," or just "bay leaf", causing confusion with the leaf from the bay laurel, a tree of Mediterranean origin in a different genus; the appearance and aroma of the two are quite different. Bay laurel leaves are shorter and light- to medium-green in color, with one large vein down the length of the leaf, while tejpat leaves are about twice as long and wider, usually olive green in color, with three veins down the length of the leaf. There are five types of tejpat leaves and they impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon.