Bay leaf, also known as Tej Patta or Laurel leaf, is a fragrant leaf from the Laurus nobilis tree, native to the Mediterranean region. Known for its distinct herbal aroma and slightly bitter, peppery flavor, bay leaf is widely used as a flavoring agent in global cuisines.

Bay leaves are typically added whole to soups, stews, biryanis, curries, and sauces during cooking and removed before serving. When dried, they develop a sharper aroma and are more commonly used than fresh leaves in culinary applications.

Beyond cooking, bay leaves are also valued in traditional medicine for their digestive, anti-inflammatory, and antibacterial properties.