TOP OP Bay Leaves, or tejpatta as they are known in South Asian kitchens, come as whole dried leaves in a 50g pack. Added early in cooking, they release a warm, subtle fragrance that underpins curries, rice dishes, soups and braises. They work quietly in the background rather than dominating a dish.
Add a leaf or two to curry bases, biryani and pilau rice, soups, stews and stocks, letting them infuse as the dish cooks. Remove the whole leaves before serving.
Store in a cool, dry place in a sealed container away from sunlight to keep the leaves fragrant. Refer to the packaging for the best before date.
A: Tejpatta is the South Asian name used for bay leaves added to curries and rice. Q: Should I remove the leaves? A: Yes, the whole leaves are used for aroma and are taken out before serving. Q: Who makes it? A: It is produced by TOP OP Foods, a London based spice company.
About the brand: TOP OP Foods started in London in 1974 and supplies spices, pulses and world foods to shoppers and caterers.
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