Bay Leaf is one of the most famous spice in the form of a leaf which acts as a flavouring agent in most of the dishes. Bay Leaf is used in exotic rice preparation. Most of the South Asian and South East Asian cooking uses Pulao leaf for Pulao preparation. These leaves are taken from a tropical plant called Pandanus Amarillyfolius. It grows in Malnad region in Karnataka, South India. The Pulao leaf makes the dish prepared look royal. It typially indicates that the dish is Indian.

• The bay leaf or tej patta is a spice that is used to add a distinctive flavour to mediterranean dishes or cuisines. The leaf has a pale green colour. The leaf is used to flavour the food and is removed before eating for it leaves its fragrance and taste in the food.
• The spices have been cultivated in the Malnad region located in Karnataka. This place is rich, bountiful and blessed by the Mother Nature. The reason being it rains in plenty in Malnad because of which it is green, pure and moist, suitable for the growth of Pulao Leaf.
• Bay Leaf is known differently in different languages such as- English: Bay Leaf; Hindi: Tej Patta; Marathi: Tamalpatra; Malyalam: Karuvapatta ila; Odia: Teja Patra.
• Bay Leaf is very warming, hence, according to the Ayurvedic Doshas, these help in pacifying Vata and Kapha doshas. It increases Pitta dosha in human body.

The bay leaf or tej patta is a spice that is used to add a distinctive flavour to mediterranean dishes or cuisines. The leaf has a pale green colour. The leaf is used to flavour the food and is removed before eating for it leaves its fragrance and taste in the food.Ikshvaku Solutions