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Indian Bay Leaf vs. Bay Leaf: The Differences

There are so many ingredients to choose from when you’re cooking a dish. Experimenting with different ingredients can be fun—that’s how some of the best recipes come to fruition. However, the options can also become overwhelming, especially when you don’t know the differences between them. For example, many people don’t know the differences between Indian bay leaf and bay leaf. Initially, these two ingredients look very similar, but if you hold them next to each other, you might notice the physical difference. Here’s a guide that explains some other differences.

Indian Bay Leaf

Indian bay leaf is also referred to as tej patta. It mainly grows in India, and—as the name and place of origin implies—it’s commonly used in Indian cooking. The leaf is an olive-green color. One of the things that make it easy to identify is the three veins that run through the leaf. Indian bay leaf has a slight cinnamon flavor.

Bay Leaf

Bay leaf is a versatile ingredient you can utilize for various recipes. Another name for the ingredient is laurel bay leaf. It’s different from Indian bay leaf for a few reasons. This leaf is smaller than the Indian bay leaf. Another one of the differences between Indian bay leaf and bay leaf is the number of veins. While the Indian bay leaf has three veins, the laurel bay leaf has one.

If you have one of the two types of bay leaves in your kitchen, it’s probably laurel bay leaf. Both Indian bay leaf and laurel bay leaf can come whole or ground. Since the latter is more common, you might see it more often in spice blends.

At iSpice, we specialize in all-natural seasonings. If you’re looking to experiment with bay leaves, check out our website. We have whole bay leaves and many other seasonings available. Our Jamaican jerk seasoning also contains bay leaves, so make sure to check that one out, too. We’ve been supplying ingredients for the food industry for over 30 years. Our ingredients are sure to make your meals taste delicious.

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