Meghalaya Bay Leaf – Wild Harvested Tej Patta from the Northeast

Meghalaya bay leaves are available in 20 g and 40 g packs, priced between ₹50 and ₹80 inclusive of GST wild-harvested from the misty hills of Meghalaya, Northeast India.

Indian tej patta (Cinnamomum tamala) comes from the cinnamon family- it has three prominent veins and a warm, clove-like, slightly cinnamon aroma. Mediterranean bay leaf (Laurus nobilis) has one central vein and a more herbal, eucalyptus-like scent. They are different plants and not interchangeable.

These bay leaves are wild-harvested not cultivated. A single local family handpicks them at dawn from naturally growing trees in Meghalaya's mist-covered foothills, then sun-dries them without chemicals or artificial treatment.

Wild bay leaf trees grow at their natural pace without fertilisers, developing denser concentrations of essential oils than commercially farmed varieties. Meghalaya's cool, misty altitude further intensifies this natural oil content.

Indian tej patta adds depth to biryani, pulao, curries, Garam Masala blends, slow-cooked dals, and spiced teas. Unlike Mediterranean bay leaf, it also pairs naturally with cinnamon-forward dishes due to its warm, clove-like aroma.

Yes. Meghalaya bay leaves are wild-grown without pesticides or chemicals, handpicked, sun-dried, and meticulously cleaned before packing no artificial treatment at any stage of harvesting or processing.

Store bay leaves in an airtight container away from light, heat, and moisture. Whole dried leaves retain their essential oils significantly longer than crumbled or ground tej patta crush only just before adding to a dish.