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Tej Patta, at right, commonly misnamed "Indian Bay Leaf". Bay laurel leaves, shown left, taste completely different and are not interchangeable in an Indian recipe. If an Indian recipe calls for "bay leaf", they mean Tej Patta.

Tej Patta, at right, commonly misnamed "Indian Bay Leaf". Bay laurel leaves, shown left, taste completely different and are not interchangeable in an Indian recipe. If an Indian recipe calls for "bay leaf", they mean Tej Patta.

Bay leaves, fresh and dried. If one is lucky enough to have a bay laurel tree, the leaves are easily used fresh or dried. They are key ingredients in spice mixtures such as the French bouquet garni, and some garam masala mixtures. The leaves are very stiff with a strong vein and stem.

Bay leaves, fresh and dried. If one is lucky enough to have a bay laurel tree, the leaves are easily used fresh or dried. They are key ingredients in spice mixtures such as the French bouquet garni, and some garam masala mixtures. The leaves are very stiff with a strong vein and stem.

HERBAL TEA RECIPES - make your own delicious herbal tea for keeping healthy and even to cure what ails you!

HERBAL TEA RECIPES - make your own delicious herbal tea for keeping healthy and even to cure what ails you!

Tej Patta, commonly misnamed "Indian Bay Leaf". Bay laurel leaves taste completely different and are not interchangeable in an Indian recipe. If an Indian recipe calls for "bay leaf", they mean Tej Patta.

Tej Patta, commonly misnamed "Indian Bay Leaf". Bay laurel leaves taste completely different and are not interchangeable in an Indian recipe. If an Indian recipe calls for "bay leaf", they mean Tej Patta.

Chickweed, Stellaria media - Weekly Weeder #2

Common Chickweed - Herbal Remedy for Itchy and Inflamed Skin - Weekly Weeder #2

Black Peppercorns. Good quality black peppercorns are from the ripest pepper berries. Tellicherry, left,  are the ripest before picking, and the largest. Malabar, middle, are the next ripest. The blends found in groceries are far less ripe when picked and are quite small: note the last picture.

Black Peppercorns. Good quality black peppercorns are from the ripest pepper berries. Tellicherry, left, are the ripest before picking, and the largest. Malabar, middle, are the next ripest. The blends found in groceries are far less ripe when picked and are quite small: note the last picture.

Black Cardamom. Completely different from green cardamom, these are far larger and have a distinct smoky taste and smell, which precludes using them for any sweet application. Excellent in some Garam Masala mixtures in northern Indian cuisine.

Black Cardamom. Completely different from green cardamom, these are far larger and have a distinct smoky taste and smell, which precludes using them for any sweet application. Excellent in some Garam Masala mixtures in northern Indian cuisine.

Black Cardamom at top, and Green Cardamom at bottom. Huge size difference and also flavor difference. These are not interchangeable in a recipe.

Black Cardamom at top, and Green Cardamom at bottom. Huge size difference and also flavor difference. These are not interchangeable in a recipe.

Fresh green peppercorns. After harvesting they are boiled and dried to become the black peppercorns we know.

Fresh green peppercorns. After harvesting they are boiled and dried to become the black peppercorns we know.

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