Free delivery for orders over £-
£- delivery charge for orders under
(minimum order of £-)
(also known as tej pata or Indian bay leaf)
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. Don’t substitute cassia leaves with bay leaves, instead use a small amount of cinnamon or cassia bark.
Remove the cassia leaves before serving.
Comes in a resealable pouch
Coriander Powder, Turmeric Powder, Cumin Powder, Kashmiri Chilli Powder, Paprika Powder, Garam Masala, Fennel Powder, Cinnamon Powder, Nutmeg Powder, Cardamom Powder, Mace Powder
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
Use as per instructions in your BIR recipe. A great starting place is Misty Ricardo Recipes
Our onion bhaji kit contains everything you need to make Indian restaurant quality onion bhajis at home
A special blend of 11 different spices used to make British Indian Restaurant style curries at home
A base sauce for cooking British Indian Restaurant style curries at home
These are the essential spices that you need to get started with British Indian Restaurant style cooking. Contains…