Bay Leaves

[bodmass]

I understand the difference between Indian & European Bay leaves.

As I cant find the Indian variety at the moment (and I've run out of searching time for this weekends curry), any advice on using the standard variety instead.

I understand from this site that they aren't as strong, should I increase the quantity?

Am attempting UBs Pathia, gravy & chicken.

[tonymexico]

Hi Bod, you may find if you up the quantity of European bay leaves that you saturate the flavour. Indian bay is hard to track down at times, in its absence I use normal bay leaves and a tiny piece of cinnamon as the flavour of cinnamon is similar but less subtle, so add it little by little until your happy with the taste. Hope that helps.

[bodmass]

Cheers for that - Cinnamon I've got 

[Chris303]

The "indian" bay tree is not actually indian at all. It is still mediterranean in nature.. It is just marketed as such.

There are other bay leaves you can buy which are completely different... not only are they a different species, but also a different genus. You want leaves from the Cinnamomum genus. The common of which is known as Tejpata or Malabathrum.

http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Bay-Leaves-Tejpata.html

[currywalla]

hi guys, the common bay leaf available is not the indian bayleaf traditionally used in indian cooking. I have just  visited the link chris303 has supplied but this rajah brand is not indian bay leaves i have bought these before and though it says tej patta no where on the packing does it say so. from experience tej patta as it is called are larger often broken leaves with some having round brownish spots on them and about 3 veins running upwards unlike the rajah ones. if bodmass is still needing them i buy here

http://www.theasiancookshop.co.uk/cinnamon-leaf--tej-patta--tejpat--indian-bay-leaves-2178-p.asp

[Cory Ander]

There is a description (and photos) of each type here:  https://curry-recipes.co.uk/curry/index.php?topic=2208.0

[billycat]

are you mathmatical bodmass lol