Ruchi brand Tej Patta consists of dried leaves from the Cinnamomum tamala tree. These leaves are known for their distinct, woody, and slightly floral aroma, which is released slowly when added to hot oil or ghee during the tempering process.
Key Quality Indicators
When evaluating the quality of Tej Patta in a wholesale or trade context, look for these markers:
Color: Deep olive-green to brownish-green. Avoid leaves that are overly yellow or grey, as this can indicate they are very old or have been stored improperly.
Intactness: High-quality batches have large, whole, and uncrushed leaves. A high percentage of broken leaf fragments (dust) usually indicates a lower grade.
Aroma: When you crush a small piece of the leaf between your fingers, it should release a strong, pungent, and characteristic spicy scent. If the smell is faint, the leaves have likely lost their essential oils.
Cleanliness: Ensure they are free from debris, stems, and signs of fungal growth or pest infestation, which can happen if the storage facility is not moisture-controlled.
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