Meghalaya Bay Leaf | Wild Harvested Tej Patta Leaves

Meghalaya bay leaf (tej patta) is a wild-harvested leaf from the mist-covered forests of Meghalaya, where the trees grow naturally without cultivation or chemical inputs. This bay leaf has a warm, slightly sweet, woodsy aroma. Buy bay leaf online here as whole, naturally dried leaves in 20 g and 40 g packs.

Why buy our wild bay leaf

• Wild-harvested: this bay leaf is picked from the natural forests of Meghalaya, not from farms.
• Hand-picked: each tej patta leaf is picked by hand by local tribal foragers, as it has been for generations.
• Naturally air-dried: no chemical treatment, so the leaves keep their essential oils and rich green-brown colour.
• Whole leaves: compared with crushed bay leaf, whole tej patta keeps more of its essential oils.

How to use tej patta

Tej patta is a foundational spice in Indian cooking. These wild leaves have a warm, woodsy aroma that adds depth of flavour to everyday dishes.

• Add a leaf to the tadka for dals and curries, where it is an essential part of the base.
• Use it in biryani and pulao, where it is a must-have.
• Grind it into your own garam masala blend as a key aromatic.

Pack sizes and storage

Choose a 20 g pack for everyday cooking or a 40 g pack if you cook biryani and pulao often. Pick the pack size that matches how often you cook rice and gravy dishes. Keep the leaves whole until you cook with them. Store them in an airtight container away from sunlight and moisture.

Pairs well with

Bay leaf is often cooked alongside other whole spices. For a fuller spice shelf, add Manipur cassia cinnamon (dalchini) and Lakadong turmeric (haldi). See everything from the region in our Northeast India collection, or read Indian bay leaf vs Mediterranean bay leaf.

Form: Whole dried bay leaves
Origin: Meghalaya, Northeast India
Harvesting: Wild-harvested by local tribal communities
Processing: Naturally air-dried, no chemicals
Best for: Tadka, biryanis, pulaos, soups, garam masala
Storage: Airtight container in a cool, dry place
Tip: Remove the leaf before serving as it is used for aroma, not eaten

How to use Meghalaya Bay Leaf:

1. Add 1-2 leaves to hot oil at the start of tadka for dals, curries, and sabzis.
2. Layer into biryani and pulao along with whole spices for depth of flavour.
3. Drop a leaf into soups, stews, and broths while simmering.
4. Add to rice water while boiling plain rice for a subtle aroma.
5. Use in homemade garam masala or chai masala blends.

Best before 12 months from date of packaging when stored in a cool, dry place away from direct sunlight. Keep in an airtight container to preserve aroma and prevent moisture.