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Bay Leaf (Tej Patta) Exporter & Supplier from India

Fabstor exports premium Indian bay leaf (Tej Patta / Cinnamomum tamala) sourced from the pristine Himalayan belt (Uttarakhand, Himachal Pradesh) and Northeast India. Distinct from Mediterranean bay leaves, Indian tej patta is globally recognized for its three-veined structure, high natural essential oil content (1%–3%), and warm cinnamon-clove aroma. We supply machine-cleaned and hand-picked whole leaves for culinary seasoning, garam masala blending, and essential oil distillation worldwide.

Product Detail — Indian Bay Leaf (Tej Patta)

Product Parameter Details
Product Name Whole Dried Indian Bay Leaf (Tej Patta)
Botanical Name Cuminum tamala (Cinnamomum tamala)
Origin & Belts Uttarakhand, Himachal Pradesh & Northeast India (Meghalaya, Assam)
Color Natural olive-green to light brownish-green
Aroma & Flavor Mildly sweet, warm, characteristic cinnamon-clove fragrance
Volatile Oil Content 1% – 3% v/w
Active Compound Eugenol and Linalool rich
Moisture Content Max 10% – 12%
Shelf Life & Storage 24 Months (Store in cool, dry facility away from direct sunlight & moisture)
Container Loading Approx. 20ft FCL ≈ 4.5–5.5 MT · 40ft HC FCL ≈ 9–11 MT (Volumetric Cargo)
Buyer Type Bulk spice importers, wholesalers, spice blenders, extraction houses
Product Name
Whole Dried Indian Bay Leaf (Tej Patta)
Botanical Name
Cuminum tamala (Cinnamomum tamala)
Origin & Belts
Uttarakhand, Himachal Pradesh & Northeast India (Meghalaya, Assam)
Color
Natural olive-green to light brownish-green
Aroma & Flavor
Mildly sweet, warm, characteristic cinnamon-clove fragrance
Volatile Oil Content
1% – 3% v/w
Active Compound
Eugenol and Linalool rich
Moisture Content
Max 10% – 12%
Shelf Life & Storage
24 Months (Store in cool, dry facility away from direct sunlight & moisture)
Container Loading
Approx. 20ft FCL ≈ 4.5–5.5 MT · 40ft HC FCL ≈ 9–11 MT (Volumetric Cargo)
Buyer Type
Bulk spice importers, wholesalers, spice blenders, extraction houses

Commercial Export Grades & Quality Matrix

Commercial Grade Leaf Characteristics Broken Leaves (Max) Stems / Foreign Matter Primary Commercial Application
Hand-Picked Selected (HPS - Grade 1) Uniform large whole leaves (8cm–15cm), bright olive-green, minimal blemishes < 3.0% Foreign Matter < 0.5% · Stems < 1.0% Premium retail jar/pouch packing, gourmet spice brands, high-end food service
Standard Export (FAQ Grade) Whole and semi-whole dry leaves (6cm–12cm), natural olive-green to light brown < 10.0% Foreign Matter < 1.0% · Stems < 2.0% Mainstream spice packaging, catering packs, commercial Biryani & curry kits
Commercial Broken / Cut Leaves Clean, dried broken leaf fragments and siftings Coarse Cut / Broken Foreign Matter < 1.5% Garam Masala grinding, curry powder blends, industrial soup & stock bases
Distillation / Extraction Grade Whole, crushed, or mixed seasonal leaf harvests Variable Moisture max 12% Essential oil distillation (Eugenol/Linalool extraction), oleoresin processing
Hand-Picked Selected (HPS - Grade 1)
Commercial Grade Hand-Picked Selected (HPS - Grade 1)
Leaf Characteristics Uniform large whole leaves (8cm–15cm), bright olive-green, minimal blemishes
Broken Leaves (Max) < 3.0%
Stems / Foreign Matter Foreign Matter < 0.5% · Stems < 1.0%
Commercial Application Premium retail jar/pouch packing, gourmet spice brands, high-end food service
Standard Export (FAQ Grade)
Commercial Grade Standard Export (FAQ Grade)
Leaf Characteristics Whole and semi-whole dry leaves (6cm–12cm), natural olive-green to light brown
Broken Leaves (Max) < 10.0%
Stems / Foreign Matter Foreign Matter < 1.0% · Stems < 2.0%
Commercial Application Mainstream spice packaging, catering packs, commercial Biryani & curry kits
Commercial Broken / Cut Leaves
Commercial Grade Commercial Broken / Cut Leaves
Leaf Characteristics Clean, dried broken leaf fragments and siftings
Broken Leaves (Max) Coarse Cut / Broken
Stems / Foreign Matter Foreign Matter < 1.5%
Commercial Application Garam Masala grinding, curry powder blends, industrial soup & stock bases
Distillation / Extraction Grade
Commercial Grade Distillation / Extraction Grade
Leaf Characteristics Whole, crushed, or mixed seasonal leaf harvests
Broken Leaves (Max) Variable
Stems / Foreign Matter Moisture max 12%
Commercial Application Essential oil distillation (Eugenol/Linalool extraction), oleoresin processing

Packaging & Container Loading

Fabstor offers flexible packaging options for bulk and FCL Bay Leaf shipments:

Bulk Packing

5kg, 10kg, 20kg, 25kg, and 50kg multiwall paper bags, poly-lined PP bags, or jute sacks.

Rigid Carton Packing

5kg and 10kg heavy-ply corrugated master cartons recommended to eliminate leaf breakage.

Custom Packaging & Private Labeling

25g, 50g, 100g, 250g, and 500g stand-up zipper pouches and clear PET jars for global spice brands.

Shipment Options

Full Container Load (FCL) and consolidated mixed-spice LCL shipments.

What to Look For — Choosing Your Bay Leaf

01

Indian Tej Patta vs. Mediterranean Bay Leaf

Indian Tej Patta (Cinnamomum tamala) features three longitudinal veins and a sweet cinnamon-clove aroma, whereas Mediterranean Bay Leaf (Laurus nobilis) has a single midrib and herbal notes.

02

Volatile Oil Content (1%–3%)

Directly determines aroma strength; higher essential oil delivers superior flavor release in slow-cooked dishes and spice blends.

03

Leaf Size & Broken Percentage

Whole, intact leaves (<3% broken) command premium retail value, while broken leaf grades are cost-effective for industrial grinding.

04

Color & Curing

Vibrant olive-green shade-dried leaves indicate proper drying and oil retention; faded yellow or dark brown leaves indicate aged stock.

05

Moisture Content (≤12%)

Prevents mildew, sweating, and transit mold while maintaining natural leaf flexibility.

Frequently Asked Questions

What bay leaf importers ask us most before ordering

Indian Tej Patta has three parallel veins with a warm cinnamon-clove aroma, whereas Mediterranean bay leaf has a single vein and herbal profile.

We pack in rigid 5-ply export master cartons without heavy compression to keep broken leaves under 3%.

Our leaves contain 1%–3% volatile oil (rich in eugenol/linalool) and maintain a strict moisture level below 12%.

Yes — as a volumetric spice, bay leaves are ideal for topping heavier spices like turmeric, black pepper, and cumin in mixed containers.

A 20ft container holds approx. 4.5–5.5 MT, and a 40ft High Cube container holds 9–11 MT due to leaf volume.

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