• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Indian Bay Leaves/Tejpat

English Name:                                        Indian Bay Leaves – please note that these are not the same as the Mediterranean/Laurel bay leaves more commonly used in Western cooking.

Hindi Name:                                        Tejpatta/Tejpat

Sanskrit Name:                                        Tamalapattra

Latin Name:                                        Malabathrum

Plant Family:                                        Lauraceae

Part of Plant Used:                                        Leaves, dried.

Plant Description:                                        An evergreen tree related to the cinnamon tree which grows to around 7 metres tall. The leaf is similar in shape and colour to the more common Laurel bay leaf, although much larger and with three distinct veins as opposed to just one, but the flavour is markedly different. The leaves can be harvested once the tree reaches around 10 years old. After harvest, October to March, the leaves are sun dried.

Characteristics:                                        The leaf is used widely in North Indian cuisine, especially in the great Moghul dishes which combined North Indian cooking with Persian and Arabic roots. The most popular dishes that rely upon it are the Moghul versions of Biryani and Korma. It is also a major part of some Garam Masala blends and this is probably the only instance of it being ground. Many garam masala mixes found in the West often, incorrectly, use Mediterranean bay leaves.

Aroma:                                        Very aromatic, betraying its cinnamon family routes.

History:                                        Not much outside India, although it was popular in Ancient Greece and Rome both in food and in perfume (from the extracted oil). It was mistakenly thought that the leaf referred to as Malabathrum in Greek and Roman texts was a Betel Leaf, it wasn’t – it was the Tejpat. Within India its use has been both culinary and medicinal (see below).

Points of Interest:                                        Outside India (and Indian supermarkets), the Indian Bay Leaf is not terribly common. It is tempting to substitute the Mediterranean Bay Leaf when following an Indian recipe. Whilst better than nothing, it is not really adequate. A better alternative is probably to use a small piece of cinnamon.

Ayurvedic Properties:                                         Cools Vata and Kapha, slightly warming for Pitta. Has stimulant, carminative, analgesic actions. Helps with headaches, coughs, colic, congestion, diarrhea, haemorrhoids, rheumatism, nausea, vomiting.Energetics: Pungent, bitter/hot/pungent

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