Bay leaves, known as "Tej Patta: in Hindi, are the aromatic leaves that bring depth and fragrance to a wide range of culinary dishes. Sourced from the bay laurel tree (Laurus nobilis), these dried leaves are a staple in Indian, Mediterranean, and European cuisines. At Vishwarupa Global Trades Vision Private Limited, we offer the finest bay leaves, carefully selected and processed to ensure they deliver a robust flavor and aroma that elevates your cooking. Origin and Cultivation Our bay leaves are sourced from the lush regions of Uttarakhand and Himachal Pradesh, where the bay laurel tree thrives in the cool, mountainous climate. The leaves are hand-picked when fully mature and then naturally dried to preserve their essential oils and aromatic properties. Once dried, the leaves are meticulously sorted and cleaned to meet our high standards of quality and purity. Flavour Profile Bay leaves have a distinctively fragrant, slightly floral aroma with a subtle bitterness and hints of pine, mint, and pepper. When added to dishes, they impart a complex, layered flavour that enhances the overall taste of the food. Bay leaves are typically used whole and removed before serving, as their tough texture makes them difficult to chew. Culinary Uses Bay leaves are a versatile ingredient used in various culinary traditions to infuse flavor into dishes: Indian Cuisine: In Indian cooking, bay leaves are often used in curries, biryanis, pulao, and masalas. They are usually added at the beginning of the cooking process to release their full flavor. Soups and Stews: Bay leaves are a classic addition to soups, stews, and broths, where they contribute a deep, aromatic flavor that complements vegetables, meats, and legumes. Sauces and Marinades: The leaves are used to flavor sauces, gravies, and marinades, particularly in Mediterranean and European cuisines. They pair well with tomatoes, garlic, and wine. Rice Dishes: Bay leaves are commonly used to season rice dishes, such as pilafs and risottos, adding a subtle complexity to the grain. Pickling and Preserves: Bay leaves are often included in pickling brines and preserves, where their antimicrobial properties help in the preservation process while adding a unique flavor. Braising and Roasting: The leaves are used in braising liquids and roasting pans to flavor meats, poultry, and vegetables, enhancing the savory notes of the dish. Packaging and Availability Our bay leaves are available in various packaging sizes, catering to the needs of different customers, from bulk quantities for industrial use to smaller packs for home cooks. We ensure that the leaves are packed in airtight, moisture-resistant containers to preserve their freshness, aroma, and flavor during storage and transportation.
Bay Leave / Bay Laurel Laurus Nobilis Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.
Product Name: Bay Leaves Types: large Cut+Crushed Season: Available all the year Harvest season: in August Origin: Egypt Specifications: Cultivation: Common Form: Raw, Dry, Whole Quantity: Minimum 6 Tons package material: paper bags, carton boxes, polypropylene bags, etc. package weight: 10 kg, 20 kg, 25 kg, 50 kg, etc. Shipping Terms: CIF , FOB Payment Terms : L/C , T/T , Advance + CAD
Bay Leaves
Bay leaves are aromatic leaves from the bay laurel tree, commonly used to flavor soups, stews, sauces, and braises. When simmered, they release a subtle earthy flavor that enhances the complexity of a dish. Bay leaves are often removed before serving, as they are tough and not meant to be eaten whole. In addition to their culinary uses, bay leaves have been used in traditional medicine to aid digestion and reduce inflammation, making them a fragrant and healthful addition to any kitchen.
Bay Leaf / Leaves of laurel / Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 09109900
Bay Leaf / Leaves of Laurel / Laurel Leaves Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 09109900
Product Specification Identification Description Product Name : Bay Leaf Supplier : Samasta Foods. Pvt. Ltd. Address : Plot No.113-114 Solitaire Industrial Park, N.H.8, Ajmer Road, Village- Dehmi Kalan, Sanganer, Jaipur, Rajasthan 303007 Part Used : Leaf Country of Origin : India GMO / Non GMO : Non GMO Allergen/Non Allergen : Non Allergen. Storage : Store in a cool and dry place Shelf Life : 18 Months Color : Since it is a Plant product, there is likely to be minor color variation from batch to batch of the Product because of the geographical and seasonal variations of the Raw Material. Physical Parameters Standard Appearance Whole Leaf Foreign Matter Nil Moisture % NMT12% Aroma Characteristic Taste Characteristic Detoriated Units/ Leaves with Holes NMT Infested NIL
Cinnamomum tamala, commonly known as Indian bay leaf, tejpat, tej patta, or Malabar leaf. It belongs to the Lauraceae family and is closely related to the cinnamon tree (Cinnamomum verum). Indian bay leaf is known for its culinary and medicinal uses.
Product Name: Rosemary Leaves Types: Crushed Season: Available all the year Harvest season: any time of the year Origin: Egypt Specifications: Cultivation: Common Form: Raw, Dry, Whole Quantity: Minimum 6 Tons package material: paper bags, carton boxes, polypropylene bags, etc. package weight: 10 kg, 20 kg, 25 kg, 50 kg, etc. Shipping Terms: CIF , FOB Payment Terms : L/C , T/T , Advance + CAD
Common Names Bay Leaf Laurel Leaf Sweet Bay Scientific Name Laurus nobilis Family Lauraceae Origin Native to the Mediterranean region Plant Type Evergreen shrub or tree Physical Characteristics Leaf Shape Oval or lanceshaped with smooth edges and a slightly wavy appearance Leaf Color Dark green on the upper side and lighter green on the underside Texture Tough leathery texture Size Leaves are typically 510 cm 24 inches in length and 24 cm 0816 inches in width Flavor and Aroma Aroma Distinct sweet and slightly spicy Flavor Mildly bitter and earthy with hints of clove and nutmeg The flavor becomes more pronounced when dried and cooked Culinary Uses Used as a flavoring agent in soups stews sauces rice dishes and marinades Often added whole and removed before serving Medicinal Uses Known for its antiinflammatory antibacterial and antifungal properties Used in traditional remedies for digestion respiratory issues and stress relief Essential Oil Content Bay leaf contains essential oils such as eugenol and cineole which contribute to its fragrance and medicinal properties Drying and Export Standards Moisture Content Less than 10 Appearance Intact leaves free from discoloration dirt and pests Packaging Typically packed in airtight bags or containers to preserve aroma and quality
CERTIFICATE OF ANALYSIS Product: Bay Leaf IPM (Tej Patta ) Qty: 350kg Packing Date:29-06-2024 Batch No: SAMTP290624 Best Before 12 Months Parameters Specification Results Appearance Whole Leaf Characteristic Foreign Matter Nil Comply Moisture NMT12% 4.9% Aroma Characteristic COMPLY Taste Characteristic COMPLY Detoriated Units/ Leafs with Holes NMT Comply Infested NIL Comply
100% Natural Product Deep Green Bay Leaf Oil handmade bay leaf oil made from fresh bay leaves selected from Laurel trees grown on our land diluted in high quality Extra Virgine Olive Oil. This wonderful bay leaf oil has an intensely herbal, spicy, refreshing aroma that helps reduce stress and anxiety. Description Bay leaf oil is rich in vitamins and minerals in addition to its antiseptic, antibiotic and pain relief properties. It is considered one of the most popular natural oils that is used in massages for the relief of muscle and joint pain. Bay Leaf oil helps to stimulate the scalp, treats and prevents dandruff and assists in hair health. Store in a dark cool place for longer shelf life.
Product Name; Bay Leaves 1. Grade: TOP GRADE 2. Size: Depend on Customers Needs 3. Certification: ISO9001, ISO22000 4.Drying Process :"SD" Sun dried 5.Place of Origin:Egypt 6.Foreign Materials:No Foreign Materials or Ash 0% 7. Moisture : 5% Max 8.Aroma: Pungent Sweet 9.Loading Period:15 days from from signing the contract 10.Loading Quantity:(6MT / 20'FCL) or (12MT / 40'FCL) 11.Supply Ability :50 Tons Per month 12.Shelf Life::3 years 13.Flavor:Characteristic flavor
Bay Leaf
Bay Leaf
Bay Leaf
Bay Leaf
Aroma and Flavour: Bay leaves are a popular culinary flavouring in classic and contemporary cuisines which stimulates the appetite. A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. It is an essential ingredient in many classic sauces. Medicinal and other use: Bay leaf has legendary medicinal properties. It has astringent, diuretic and digestive qualities and is a good appetite stimulant. When pulped these leaves can be applied as an astringent to burns and bruises. Oil from ripe berries is used in liqueurs, perfume and in veterinary field. The acid from the leaves discourages moths.
Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean and Latin American cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
