Tejpatta

Tejpatta, or Indian bay leaf in English, is derived from Cinnamomum tamala of the Lauraceae family. The ingredient is widely applied in Indian cuisine due to its unique flavor and smell. The plant leaves are large and shaped like a triangle, slightly leathery. When dried, it has a light, sweet, and spicy smell similar to cinnamon and clove. Tejpatta is usually incorporated into spicy foods such as curries, biryanis, soups, and stews, giving a fascinating aroma.
They are also used in elixirs in some traditional medical practices in India, especially the Ayurvedic system. It is highly valued as a therapeutic commodity in treating illnesses such as inflammation and a source of antioxidants. It has naturally occurring compounds such as cinnamaldehyde and eugenol in the leaves, which make it valuable for medication. Tejpatta is also ingested in different forms of Ayurveda, Siddha, and other types of medicine to cure indigestion, respiratory disorders, and inflammations. This antioxidant is also an antimicrobial extracted from the oil in the leaves.

Source of Tejpatta

Tejpatta, or Cinnamomum tamala, is a spice commonly used in Indian cooking and traditional medicine. It comes from the leaves of a tree indigenous to the tropical and subtropical areas of the Himalayas, specifically in India, Nepal, and Bhutan. These leaves are fragrant and have been used for cooking and medical purposes for thousands of years. Tejpatta contains many essential oils like cinnamaldehyde and eugenol, which contribute to its flavour and medicinal properties, such as antioxidant and anti-inflammatory.

Tejpatta botanical name is Cinnamomum tamala, and is also known as Indian bay leaf, laurel leaf, malabathrum leaf, Indian cassia leaf, Tamala, tejpat, tej batha, Indian bark, and myrtle cassia in various languages and regions, respectively. Tejpatta in English is called "Indian bay leaf" due to its similarity to the European bay leaf. In Sanskrit, it is called "Tamala" or "Tejapatra." In Hindi, it is known as "Tejpat" or "Tejpatta." Also, in other Indian languages like Bengali, it's Tejpata, and in Telugu, it's Tamalapatra. These names indicate the prevalence of this spice throughout India and its importance in Ayurvedic and culinary practices.

The main bioactive compounds are cinnamaldehyde and eugenol, which are essential oils. These compounds contribute to its distinct aroma and flavour. The leaves also have tannins, glycosides, and flavonoids, which are antioxidants and anti-inflammatory. Other constituents, such as terpenes-4-ol, linalool, alpha-terpineol and methyl chavicol, also add to their medicinal properties, especially in traditional medicine used for digestive and respiratory problems.

Tejpatta (Cinnamomum tamala) contains several nutritional components that contribute to its health benefits. Key ingredients include:

• Essential Oils: It is full of essential oils, the most prominent of which are cinnamaldehyde and eugenol, which have anti-inflammatory and antimicrobial properties.
• Polyphenols: Polyphenols present in the tepatta leaves are potent antioxidants that help fight oxidative stress and inflammation.
• Dietary Fiber: Tejpatta is rich in dietary fibre; it helps digestion and keeps the gut healthy.
• Vitamins: It contains vitamins such as vitamin A and Vitamin C to help strengthen the immune system and keep the skin healthy.
• Minerals: It is rich in minerals, including calcium, iron, and manganese, needed for strong bones and aids in the metabolic process.

There are many benefits, including treating the common cold, asthma, and skin disorders with its anti-inflammatory and antioxidant properties.

1. Diabetes

A medically recognized benefit of tejpatta is its ability to help control blood sugar levels, which makes it a beneficial herb for diabetics. Tejpatta has bioactive compounds such as polyphenols and essential oils, which help increase insulin sensitivity. Besides, its antioxidant qualities also help to decrease oxidative stress, which is frequently linked to diabetes complications. Medical supervised tejpatta consumption may lead to improved glycemic control.

2. Common Cold

Tejpatta is anti-bacterial, anti-fungal, and anti-inflammatory and is, therefore, a good natural remedy for various respiratory infections, including the common cold. One of the main effects of bay leaf is that it contains essential oils, one of which is eucalyptol, which helps to open nasal passages and clear sinuses. Bay leaf tea or steaming the leaves is a commonly used home remedy for colds, clearing a blocked nose and cough, and sometimes helps with a headache. Even better, bay leaf has been known to strengthen the immune system, so the body could better fend off infections.

3. Asthma

Tejpatta may be a natural remedy for people suffering from asthma or other respiratory problems. Tejpatta is an effective anti-inflammatory that helps reduce airways' inflammation so asthma patients can breathe easily. Its bronchodilator effect can assist in reducing airway obstruction, making it easier for asthma patients to breathe. Besides, tejpatta has antioxidants, which aid in combating oxidative damage to the lungs and make breathing more challenging in respiratory conditions. The medicinal use of bay leaf for Asthma sufferers includes consuming bay leaf tea or inhaling its vapour.

4. Oral Health

Tejpatta also benefits a person's oral or dental health. This herb's antibacterial and antimicrobial powers help avoid the growth of harmful bacteria in the mouth, which may lead to dental problems like cavities, plaque buildup, and gum diseases. Mild analgesic properties of bay leaf soothe toothaches and gum discomforts. Chewing Tejpatta or incorporating it in mouthwashes can help prevent oral infections and freshen breath naturally.

5. Skin Disorders

Tejpatta is used in traditional medicine to treat many skin ailments because it is a natural antifungal, antibacterial, and antioxidant agent. They are proven to be good for acne, eczema, and rashes. Tejpatta contains cinnamaldehyde and eugenol, known to soothe skin inflammation and prevent bacterial infections. A paste from the leaves or essential oil can be rubbed on the skin to improve clarity and reduce redness or irritation.

Tejpatta is used for various culinary purposes. Some of them are:

1. Whole Leaves in Cooking

Flavouring Rice Dishes:

• When preparing biryanis or pulao, add a few Tejpatta leaves while frying the rice or boiling it. Remove it before serving the dish.

Adding to Soups and Stews:

• Put one Tejpatta leaf in the pot while cooking soups, broths, or stews.
• It imparts a pleasing, natural aroma if left to cook with the dish for some time.
• Its leaves should be removed before eating.

Incorporating into Curries and Gravies:

• After frying the spices for the curry or the gravy, place a Tejpatta leaf at the beginning.
• You should allow it to release its aroma while cooking the dish.
• A sharp crack is heard when the leaf is compressed
• Discard the leaf before serving.

2. Using Tejpatta Powder

In Spice Blends:

• Feel free to add a pinch of Tejpatta powder when cooking garam masala or spicy powder.
• You can supplement the recipes you choose with the blend in question in any way you deem fit.

Infusing in Tea:

• Sprinkle a little amount of Tejpatta powder into the tea.
• Bring it to a boil.
• Strain the tea and add honey to enjoy this flavourful beverage.
• Tejpatta tea is also used in weight management and stress relief due to its calming effects

Enhancing Marinades:

One can use Tejpatta powder in meat-marinated or vegetable preparations.

• Stir properly and leave it in the refrigerator for at least half an hour so the fruit marinade takes flavours from the vinegar mixture.
• Cook the marinated vegetables or meat.
• Enjoy the flavoured dish.

3. Tejpatta as a Mordant for Herbs

Tejpatta Tea for Digestion:

• Boil water and add a pinch of tej patta powder.
• Pour honey into the food, and of course, warm the tea.

Tejpatta Face Pack for Skin Treatment:

• Mix tejpatta with other creams like yoghurt, turmeric, and honey to make a face pack.
• Rub the paste over the skin.
• Let it dry for 10-15 minutes.
• Rinse thoroughly with water.

Tejpatta should always be taken according to age, health condition, and purpose to ensure safe and effective results. Here is the recommended dosage:

1. For Adults

General Therapeutic Dose: 500 mg to 3 grams of Tejpatta can be taken by an adult divided into two doses(morning and evening) for digestion problems like flatulence, indigestion, and mild gastrointestinal discomfort.

Maximum Safe Dose: 3 grams a day is the maximum dose that should be taken. Consuming more than that will lead to side effects such as sweating and frequent urination.

2. For Children

Pediatric dosage should be calculated as 10-20 mg per kilogram of body weight under professional supervision. However, it's essential to consult a pediatrician before administering medicinal doses to children.

3. For Lactating Mothers

Around 500 mg a day is safe during lactation, and it could help increase milk supply as it is a galactagogue (promotes milk secretion). However, not much research has been done on it. Therefore, checking with your healthcare provider before using it is essential.

4. For Blood Sugar Management

Tejpatta powder is used to control blood sugar, particularly among diabetics. After meals, the dosage is 1/4 to 1/2 teaspoon (about 1-2 grams) of Tejpatta powder. It helps control blood sugar by increasing insulin secretion and decreasing inflammation.

5. Culinary Use

Tejpatta is a common cooking ingredient added to curries, rice dishes, and stews for a better flavour. However, the amount generally used in cooking is only a tiny fraction of any therapeutic dose, anywhere from 1-2 whole leaves in any dish. It is safe and usually does not cause side effects​.

Tejpatta, or Bay leaf as it is commonly called, is trendy in cooking and traditional medicines because of its aroma and medicinal properties. However, certain precautions should be considered when incorporating it into your diet or herbal remedies.

1. Allergic Reactions

People allergic to plants in the Lauraceae family may have an allergy to tejpatta. Symptoms can include skin rashes, itching, or gastrointestinal discomfort. If you have any known allergies, you should talk to a doctor before taking them.

2. Dosage and Preparation

Tejpatta should be consumed in moderation. Too much can cause gas or a bloated feeling. Medical use requires following the prescribed dosages and ways of preparation to ensure that the benefits are achieved and the risks are minimised.

3. Pregnancy and Breastfeeding

Pregnant and breastfeeding women should consult healthcare professionals before using Tejpatta as its safety is not well-established for these groups.

4. Drug Interactions

Patients taking anticoagulants, antihypertensive drugs, or hypoglycemic agents should avoid Tejpatta without prior medical consultation due to potential drug interactions.

• Source: Tejpatta is from the evergreen tree, also known as Cinnamomum tamala, and has been used as a spice and medicine​ in India.
• Composition: It has eugenol, cinnamaldehyde, tannins, and other essential oils in it, which make it a potent antioxidant, anti-inflammatory, and antimicrobial​.
• Benefits: It helps digestion, controls diabetes, lowers cholesterol, and is anti-inflammatory​.
• Forms available: Tejpatta is used as whole leaves, powder, and essential oil.
• Precautions: Excess consumption may cause heartburn, sweating, and gastric discomfort; pregnant women should limit intake​.

Tejpatta is more than just a culinary spice, it holds a valuable place in traditional medicine due to its wide-ranging health benefits. From managing blood sugar and easing respiratory issues to supporting oral and skin health, this aromatic herb showcases potent antioxidant, anti-inflammatory, and antimicrobial properties. When used in the right form and quantity, it can help regulate digestion, support immunity, and provide relief in conditions like asthma, colds, and diabetes. However, moderation and proper medical advice are essential, especially for pregnant women and children.