bay leaf (तेजपात)
About bay leaf (तेजपात)
Bay leaf, known as 'tej patta' in Nepali, is a common spice used in Nepali cuisine. The aromatic leaf of the *Laurus nobilis* tree, it's primarily used to add depth and fragrance to various dishes. In Nepal, it's a kitchen staple, found in almost every household. Its distinct flavor elevates the taste of everyday meals, especially lentils (dal), curries, vegetable dishes, and meat preparations. It is not typically consumed whole but rather added during cooking and removed before serving, imparting a warm, slightly floral, and subtly bitter note. Bay leaves are easily accessible in local markets, and it's common to find dried leaves. Nepali cooks utilize them whole, or sometimes crush them before adding to hot oil to release their aroma. Their use extends beyond culinary applications in Nepal where it is sometimes seen in religious and traditional settings.
Nutritional info
These are the major micro nutrients found in bay leaf
Seasonality
In Nepal, bay leaves are typically available year-round in their dried form. The *Laurus nobilis* tree, while not extensively cultivated across the entire country, can grow in regions with suitable climate which results in availability across seasons. Harvesting of fresh leaves may be concentrated during the warmer months, but the dried leaves are preserved and widely sold throughout the year. Due to the drying process, which enhances preservation, seasonality has less influence on availability. This means that for culinary purposes, Nepali kitchens can easily get hold of bay leaves irrespective of the time of year.
History
The exact history of bay leaf's introduction to Nepal isn't extensively documented. However, it's plausible to assume that bay leaves, like many other spices, arrived through trade routes that connected Nepal with the Indian subcontinent and other parts of Asia, most likely India. The use of spices in Nepali cooking is ancient, with evidence of trade activities dating back centuries. Bay leaves, with their distinct aroma, would have quickly found their place in local Nepali cuisine, given their ability to enhance flavors and provide a depth that was appreciated. Over time, it has become an integral part of Nepali culinary tradition, with the particular species 'Laurus nobilis' thriving in favorable climates and local cultivation not uncommon. Though originally not native to the region, it has integrated into culinary tradition.