Bay Leaves (Tez Patta)

Description

Bay Leaves (Tez Patta) (تیز پات)

Tez Patta are dried, fragrant leaves that every Pakistani kitchen knows. They add a warm, sweet smell to rice, qorma and salan.

Quick facts

Below are the ways Tez Patta is valued in Pakistani homes and kitchens. This is traditional and general information, not medical advice.

15 ways to use Tez Patta

1. Pulao: Add 1 to 2 leaves to hot oil before the rice.
2. Biryani: Layer a few leaves in biryani for aroma.
3. Qorma: Fry with whole spices at the start.
4. Nihari: Add to the spice potli for slow cooked nihari.
5. Yakhni: Boil with chicken or mutton stock.
6. Daal tarka: Fry a leaf in the tarka.
7. Garam masala: Roast and grind with other whole spices.
8. Qehwa: Boil one leaf with cinnamon and cardamom.
9. Chai: Add a leaf to winter chai.
10. Soup: Add to vegetable or chicken soup.
11. Pantry guard: Keep a leaf in rice and flour jars.
12. Pickle: Add to homemade achar masala.
13. Rice water: Boil with rice for a light aroma.
14. Room smell: Burn a dry leaf for a pleasant smell.
15. Remove before serving: Take the leaf out before eating.

20 benefits and traditional uses of Tez Patta

1. Aroma for rice: Gives pulao and biryani its classic warm smell.
2. Qorma and salan: A base spice in qorma, nihari and many salans.
3. Garam masala ingredient: Part of traditional garam masala blends.
4. Tea and qehwa: Added to desi qehwa and chai in winter.
5. Digestive spice tradition: Used in the tradition to make heavy food easier on the stomach.
6. Tempering spice: Fried in oil at the start to flavour the whole dish.
7. Natural preservative feel: Kept in rice and flour jars to keep insects away.
8. Low effort flavour: One or two leaves are enough for a full pot.
9. Pairs with whole spices: Works with cloves, cardamom and cinnamon.
10. Soup flavour: Adds depth to yakhni and chicken soup.
11. Unani use: Mentioned in Unani books as a warming spice.
12. Room fragrance: Burnt leaf gives a pleasant smell in the home.
13. Pickle spice: Used in some homemade achar recipes.
14. Whole leaf form: Easy to remove before serving.
15. Long shelf life: Stays fragrant for months when stored well.
16. Winter warmth: Popular in warm winter dishes and drinks.
17. Daal flavour: Adds aroma to daal tarka.
18. Budget friendly: A small pack lasts a long time.
19. Kitchen staple: Found in almost every Pakistani kitchen.
20. Natural and clean: Sorted, dry leaves with no added colour.

Buying tip: Good tez patta leaves are olive green, whole and give a warm, sweet smell when crushed. Brown, broken leaves have lost their aroma.

Why buy from Maqsood Herbal Store

We have been in the herbal trade since 2005. Every item is checked for correct identity, colour, smell and cleanliness, and packed fresh after you order. We deliver all over Pakistan within 3 days for a flat Rs 300. You can pay by Cash on Delivery, JazzCash or Easypaisa. Sealed items can be returned within 7 days.

Storage

Keep in a cool, dry place in an airtight container, away from direct sunlight and moisture. Always use a dry spoon.

Please see a doctor

Traditional use is not the same as proven medical treatment. Please see a doctor or a qualified hakeem before using any herb for a health problem, especially if you are pregnant or breastfeeding, giving it to a child, taking regular medicine, or have a long term illness. Stop use and see a doctor if you notice any allergy or side effect.

Need guidance? WhatsApp Hakeem Rizwan Maqsood at +92 301 7531564, daily from 9 AM to 9 PM.

Urdu mein khulasa

تیز پات: مقصود ہربل اسٹور سے اصل اور صاف مال، احتیاط سے پیک کیا گیا۔ کسی بیماری میں استعمال سے پہلے ڈاکٹر یا حکیم سے مشورہ ضرور کریں۔ پورے پاکستان میں 300 روپے ڈیلیوری، کیش آن ڈیلیوری دستیاب۔

Disclaimer: This product is not intended to diagnose, treat, cure or prevent any disease. The information on this page describes traditional use only and is not medical advice.