Cassia Leaves (Tej Pata)

(10 reviews)

(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.

Cooking instructions

Use as per instructions in your BIR recipe. A great starting place is Misty Ricardo Recipes

Storage instructions
‎Keep in a cool dry place out of direct sunlight.
Reviews (10)

10 reviews for Cassia Leaves (Tej Pata)

  1. John Skillen (verified buyer)

    Perhaps a few more leaves would be better

  2. Paul Cox (verified buyer)

    Beautiful quality

  3. Gordon Christie (verified buyer)

  4. Natalie Oakley (verified buyer)

  5. Martin Bontoft (verified buyer)

  6. Gordon Christie (verified buyer)

  7. Maureen Strange (verified buyer)

    Love it

  8. Kerry (verified buyer)

    I had searched everywhere for these….thank you!!!

  9. Huw J. (verified buyer)

  10. Sean Lindsay (verified buyer)

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