Cassia Leaf

Tej, Taj, or Tamal Patta

Appears in

By Niloufer Ichaporia King

Published 2007

  • About

The leaves of cassia (see above) are often referred to by Indian writers as bay leaves. They are not. Look for dried cassia leaves at Indian and Southeast Asian groceries. Parsis use cassia leaves in pulaos and as an ingredient in Dhana Jiru, a complex spice blend. Bay leaves can be substituted, but use half the quantity.