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Loose bay leaves (Tej Patta) 100g

Loose bay leaves (Tej Patta) 100g

Regular price ₹ 20
Regular price Sale price ₹ 20
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When you are inspecting loose stocks in the wholesale trade, look for these criteria: ​Aroma: This is the most important...
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Ingredients

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Alternate Names

tamatar, टमाटर, tamato

Storage Instructions

Diameter: 12 inches (30.5 cm)

Thickness: 1 inch (2.5 cm)

Packaging Dimensions: 12.5 x 12.5 x 1.5 inches

Weight: 500 grams (17.6 oz)

Shipping & Returns

Dry Goods: Store in a cool, dry place away from direct sunlight and moisture. Seal the packaging tightly after each use to preserve freshness.

Perishables: Refrigerate immediately upon receiving to maintain optimal freshness. Follow the specific storage temperature guidelines mentioned on the packaging.

Frozen Items: Keep frozen until ready to use. Follow the thawing instructions on the package for best results.

All products come with a "Best Before" or "Use By" date printed on the packaging. Please consume before this date to ensure the best quality.

For fresh or refrigerated items, use within [number of days] of opening.

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When you are inspecting loose stocks in the wholesale trade, look for these criteria:

​Aroma: This is the most important factor. Crushing a leaf should release a strong, pungent, and distinct spicy scent. If the smell is faint or smells "dusty," the essential oils have degraded.

​Color: Look for a deep olive-green to greenish-brown. Avoid leaves with excessive graying, yellowing, or dark brown spots, which can be signs of age or improper drying.

​Integrity: Premium lots should have a high percentage of whole, large, and uncrushed leaves. A high volume of "leaf dust" at the bottom of a sack significantly lowers the market value, as it is often relegated to lower-tier "grinding quality" pricing.

​Moisture Content: The industry standard for trade is typically under 12% moisture. Leaves that are too dry may become overly brittle and shatter during handling, while leaves with high moisture are prone to mold and fungal growth.

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