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Tej Patta
Aromatic and slightly bitter seeds with a strong, pungent flavor, commonly used in Indian cuisine to aid digestion.
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These leaves are larger and more aromatic than their Western counterparts, with a slightly sweet, earthy flavor that adds depth to a variety of dishes. Tej Patta is typically used whole and removed before serving, as its tough texture is not meant for consumption. It is a key ingredient in curries, biryanis, stews, dals, and rice dishes, infusing food with a subtle, herbal taste.
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