In Indian cooking, Tej Patta is used in much the same manner as European. It is included as woe leaf and usally cooked for the length of the dish, removed just before serving. It's aromatic flavour is trminiscent of cinnamon and clove.
Tej patta leaves are usualy added with mustrad sees, cumin seeds, cardamom pods and other frying spices at the beginning of asish and browned slightly.
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