· By ODM Masala
Bay Leaf vs Curry Leaf: Tej Patta vs Kadi Patta Explained
Quick answer: Bay leaf (tej patta) and curry leaf (kadi patta) are two completely different leaves from two different plants. Tej patta is a dried, warm, cinnamon-scented leaf that you simmer in pulao, biryani and dal and remove before serving, while curry leaves are used fresh, crackled in hot oil with mustard seeds, and are usually eaten with the dish.
Both are called "patta", both are green, and both go into the tadka, so it is easy to mix them up. But swap one for the other and your dish will taste very different. Here is the real difference, and when to reach for each.
Also known as: Tej patta is the Indian bay leaf in English (also called Indian cassia leaf, tejpat in Bengali, tamalpatra in Marathi; botanical name Cinnamomum tamala). Curry leaf is kadi patta or meetha neem in Hindi, karuveppilai in Tamil, karibevu in Kannada and kariveppila in Malayalam (botanical name Murraya koenigii).
Are bay leaf and curry leaf the same thing?
No. They are not related at all. Tej patta comes from a tree in the cinnamon and laurel family, which is why a dried leaf smells warm and slightly sweet, a little like cinnamon or clove, when you crush it. Curry leaves come from a small tree in the citrus family, so fresh leaves have a sharp, nutty, almost lemony smell.
The way they are sold is different too. Tej patta is almost always sold dried, as whole leaves or as tej patta powder. Curry leaves are mostly bought fresh in bunches, because they lose much of their aroma when dried.
Tej patta vs kadi patta: side-by-side comparison
| Point | Tej Patta (Bay Leaf) | Kadi Patta (Curry Leaf) |
|---|---|---|
| Plant family | Cinnamon / laurel family | Citrus family |
| Usual form | Dried whole leaf or powder | Fresh leaves on the stem |
| Look | Large, long, olive-green, stiff, with three veins running lengthwise | Small, soft, glossy dark-green leaflets along a thin stem |
| Aroma | Warm, woody, mildly sweet | Sharp, nutty, citrusy |
| When it goes in | At the start, in hot ghee or oil, then simmers | In the tadka, crackled for a few seconds |
| Eaten or removed? | Removed before serving (whole leaf) | Usually left in and eaten |
| Typical dishes | Pulao, biryani, rajma, chole, dal, kheer, garam masala | Sambar, rasam, poha, upma, coconut chutney, lemon rice |
When should you use tej patta?
Use tej patta when a dish cooks slowly and you want a gentle, warm background aroma rather than a sharp flavour. Drop one or two whole ODM Tej Patta leaves into hot oil or ghee at the very start, let them sizzle for a few seconds, then add your onions, rice or dal.
- Rice dishes: jeera rice, veg pulao and biryani.
- Rich gravies: rajma, chole, shahi paneer and korma.
- Dals: Bengali cholar dal and everyday arhar dal.
- Spice blends: homemade garam masala and biryani masala.
If you do not want to fish leaves out at the end, a small pinch of tej patta powder gives the same warmth and simply blends into the gravy. For more ideas, see our complete guide to using tej patta.
When should you use curry leaves?
Use curry leaves when you want a fresh, bright, savoury lift, especially in South Indian and Maharashtrian cooking. The classic way is a tadka: heat oil, add black mustard seeds (rai), wait for them to pop, then add a handful of curry leaves and let them crackle for a few seconds before pouring over sambar, dal, poha or chutney.
Because the leaves are soft and tender, most people eat them along with the food. They are best used fresh; dried curry leaves keep some flavour but are much milder.
Can you use bay leaf instead of curry leaf?
Not really. They do different jobs, so one is not a true substitute for the other. Tej patta in a poha or coconut chutney will taste woody and out of place, and curry leaves in a biryani will add a citrusy note the dish was never meant to have. If a recipe asks for one and you do not have it, it is usually better to leave it out than to swap in the other. Many dishes, such as a South Indian-style dal or a Bengali tarkari, can happily use both, but at different stages of cooking.
Some people also confuse Indian tej patta with the Mediterranean bay laurel leaf. That is a separate question, and we explain it in Tej Patta vs Bay Leaf: Are They the Same Thing?
How to pick and store tej patta
Good tej patta leaves are whole, olive-green and give off a clear, warm smell when you crush a corner between your fingers. Avoid packs full of broken bits, brown patches or no smell at all. Store the leaves in an airtight jar away from heat and sunlight, and keep powder tightly sealed because ground spices fade faster. ODM Tej Patta is sun-dried and hand-sorted to stay intact, with no artificial colours, no fillers and no preservatives.
FAQ
What is tej patta called in English?
Tej patta is called Indian bay leaf in English. It is different from curry leaf, which is called kadi patta in Hindi.
Is kadi patta the same as tej patta?
No. Kadi patta (curry leaf) is a fresh, citrusy leaf from the citrus family that is usually eaten, while tej patta (bay leaf) is a dried, warm-scented leaf from the cinnamon family that is removed before serving.
Should you eat bay leaves?
Whole bay leaves stay stiff and leathery even after cooking, so it is best to remove them before serving. Tej patta powder is ground fine, so a small pinch can stay in the dish.
If your pulao or dal is missing that warm, gentle aroma, try a leaf or two of ODM Tej Patta in your next tadka.