The aromatic Bay Leaves were believed to be a symbol of wisdom, protection and peace by the Ancient Greeks. Besides the fragrance, the Tej Pata is good for detoxification of our body, managing diabetes and also helpful for slowing the process of aging.
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.
The Bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form.
Never substitute a European Bay leaf when Indian Bay leaves are specified in a recipe as the flavor is entirely different.
Bay leaves are native of Asia Minor and are known by the name of Sweet ba bay laurel, Noble laurel and True laurel. Indian bay leaf has similar fragrance and taste to cinnamon bark, but is milder. The aroma is more closely related to cassia. The flavor can be improved and bitterness can be reduced by using appropriate drying procedure.
Specification of Bay Leaves:
100% Natural
Length of Leaf- 2.5-7.5 cm
Width of Leaf- 1.6-2.5 cm
Moisture- 13% Max
Volatile Oil- 1.5% Max
Ash- 4% Max
Acid Insoluble Ash- 0.8% Max
Color- Greenish, Yellowish Green
Shape- Elliptical
In antiquity, bay leaves or laurel was widely revered. It was considered to be the plant of the god Apollo, portrayed as a young man with wavy hair adorned with a laurel wreath. The legends state that Apollo, god of the sun, fell in love with the nymph Daphne, who was changed into a laurel tree. Pythia, the oracle at Delphi spoke her prophecies apparently because she chewed laurel leaves and sat on a three-legged stool shrouded in laurel. Young doctors in the Middle Ages, upon successfully finishing their studies received laurel wreaths. They called themselves "Bocca laureati" which in time became "baccalaureate", or bachelor. Poets, artists and prophets were decorated with laurel wreaths and addressed with the honorific laureate, a term still used today.
A non-hazardous product if used under normal circumstances. Buyers of our products are aware that
if our products are used for food use, goods must be cooked thoroughly before use/consumption. If
you are unsure of the suitability of our product for your specific use.
What is the difference between Indian bay leaf and bay leaf?
Indian bay leaves are about twice as long and wider, usually olive green in colour and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance!
The Indian bay leaf is scientifically called Cinnamomum tamala and is usually greenish in colour. Indian and Pakistani cuisines use bay leaves in the making of biriyani for an aromatic flavour. It is one among the ingredients used to make garam masala. Apart from Indian cuisines, bay leaf is used in many Mediterranean and American dishes. These leaves when crushed yield more flavour. It also posses many anti-fungal and anti-banterial properties.
