Bay leaf is an Indian spice which is also known as “Tej-patta”. Bay leaves are the dried aromatic leaves from the “Bay Laurel tree”, which are round and sharp at the tip with smooth edge. Bay leaves are primarily used in Indian and Pakistani dishes for their distinctive flavour and fragrance, with a strong pungent smell it provides a robust bitter taste. Recently it has been used in cooking around the world for example it has been as a fixture in European cuisines as well as those from North America. It is also common in Mediterranean cuisine for flavour soups, stews meat, sea foods and vegetable dishes. Due to the slow flavour bay leave is idea for cooking recipes such as meat, chicken, Biryani and other hot-spicy dishes.
There are two forms of Bay leaves these are whole leaves and as a powder. Whole leaves are often used in slow cooking dishes and when crushed or ground leaves can add extra strength. The Powdered version is commonly used as a main ingredient in the Indian spice mixture “garam masala” and can be added to a range of dishes such as Korma and curries.
Additionally, bay leaves are useful in adding flavour to vegetables, fishes, seafood or chickens when cooked in steam. Moreover, it has great medicinal value and used in home remedies.
- Aids digestion
- Helps with respiratory conditions
- Improves hair conditions
- Has anti-inflammatory substances
- Improves Heart Health
- Contains Anti-cancer properties
- Reduce anxiety & stress
- Regulates blood sugar levels