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 leaves of 1st,2nd and 3 rd grade
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Bay Leave 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 knows & 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 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.
It is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. It has aromatic leaves which are used for culinary and medicinal purposes. Bay leaf powder is used alone or with other spices. Fresh or dried bay leaves powder is used in cooking for its distinctive flavor and fragrance. The leaves powder is often used to flavor soups, sauces, stews, meat dishes, and pickling recipes. As with many spices and flavorings, the fragrance of the bay leaf powder is more noticeable than its taste. FEATURES: Good aroma Pungnant taste Nice food ingredients in cooking Color: dark brown Mesh: 80-100mesh; 100-120mesh or as required
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
Bay Leave / Bay Laurel Laurus Nobilis / Bay Leaf Bay Leaf / Laurus Nobilis / Nobilis Laurus / Bay Leaf Leaves 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.
