Cassia Leaves (Tej Pata)
Cassia leaves are similar in appearance to bay leaves but are usually much bigger and have 3 veins running the length of the leaf rather than the 1 on bay leaves. They also taste completely different to bay leaves with a cinnamon and clove flavour. Cassia leaves are used to infuse and flavour rice, curries and also sweet dishes. Donāt substitute cassia leaves with bay leaves, instead use a small amount of cinnamon or cassia bark.
Remove the cassia leaves before serving.
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Cassia Leaves (Tej Pata)
Cassia leaves are similar in appearance to bay leaves but are usually much bigger and have 3 veins running the length of the leaf rather than the 1 on bay leaves. They also taste completely different to bay leaves with a cinnamon and clove flavour. Cassia leaves are used to infuse and flavour rice, curries and also sweet dishes. Donāt substitute cassia leaves with bay leaves, instead use a small amount of cinnamon or cassia bark.
Remove the cassia leaves before serving.
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Description
Cassia leaves are similar in appearance to bay leaves but are usually much bigger and have 3 veins running the length of the leaf rather than the 1 on bay leaves. They also taste completely different to bay leaves with a cinnamon and clove flavour. Cassia leaves are used to infuse and flavour rice, curries and also sweet dishes. Donāt substitute cassia leaves with bay leaves, instead use a small amount of cinnamon or cassia bark.
Remove the cassia leaves before serving.
