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Organic Bay Leaf,Tamaalpatra,Bay Leaf Powder,Лавровый лист

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   Organic Bay Leaf

Name - Bay Leaf
Botanical Name - Laurus nobilis
Family Name - Lauraceae

   Introduction

Bay leaf besides being a native to the Mediterranean also has the pride of adding wondrous flavour and scent to the Indian cuisine. Indian bay leaves belong to a tree closely related to cinnamon whose leaves form a good substitute. In the Imperial Northern Indian (Mughal) cuisine, bay leaves appeared frequently in biryanis (rice dishes) or kormas and hence soon formed an essential part of the mostly used blend of spices (garam masala). A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used either fresh or dry, but dried bay leaves tend to have a stronger flavor. Bay leaves are not generally eaten, but are rather simmered in a sauce or included in a braising liquid, and then removed before serving.


   Description

 

It is native of Asia Minor and is known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. Indian bay leaf has similar fragrance and taste to cinnamon bark, but milder. The aroma is more closely related to cassia. The flavour can be improved and bitterness reduced by using appropriate drying procedure, bitterness is significantly reduced. The leaves are immediately dried after plucking without exposing them to sunlight after manual plucking and sorting, the leaves are quickly dried without exposure to sunlight. The bright green color clearly defines the quality of the bay leaves Bay leaf consist of essential oil including 1, 8 cineol, eugenol, acetyl eugenol, methyl eugenol, a- and -pinene, phellandrene, linalool, geraniol and terpineol. Aroma of the leave is determined by terpenes cinnamic acid and its methyl ester

 

   Uses for Bay Leaf

  A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used     either fresh or dry, but dried bay leaves tend to have a stronger flavor.
  Bay leaves are used in soups, stews, meat, seafood and vegetable dishes. The leaves also     flavour many classic French dishes. The leaves are most often used whole and removed before     serving (they can be abrasive in the digestive tract).
  Bay leaves are often used in biryani and other rich spicy dishes - although not as an everyday     ingredient in home cuisine - and as an ingredient in garam masala.
  Bay leaves can also be crushed or ground before cooking. They are often used in a muslin bag     or tea infuser.
 Used as an insecticides to keep moths away .Treats physical problems like: High blood     sugar, Migraine, Headaches, Headaches, Gastric Ulcers.
  Bay leaf essential oil is also used to relieve muscular soreness and enhance blood circulation.     It is also used to prevent hair loss.

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Organic Bay Leaf, Tamaalpatra, Tejpatta, Punnai ilai, Daalchini, Bagaara Aaku, Palav Aaku, Salam Leaf, Hoja de Laurel, Bay Leaf Powder, Лавровый лист, Defne yaprağı, Laurierblad,