Benefits of Bay Leaf
Bay leaf refers to the aromatic leaves of several plants used in cooking.
1. Bay Leaf
Bay leaf, commonly known as Tejpatta in India, is an aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. It is most widely used in cooking and preparing perfumes. The Indian bay leaf is basically a three veined leaf which is elliptical, pointed, smooth and tough. These leaves are pungent and have a sharp, bitter flavor. Their taste and fragrance are somewhat similar to the cinnamon bark but slightly milder. They are used in fresh, dried or powdered form.
2. What is Bay Leaf
It is called Tej Patta in Hindi, Indian bay leaf, Malabar leaf, Indian cassia, Indian cassia bark or Tamala cassia. It is a tough, three veined leaf that is popular in India and used in Indian cooking and for preparing perfumes. It is a small to moderately sized ever green tree. The three veined leaf is elliptical, pointed. smooth and tough. The flavor and fragrance is similar to the cinnamon bark but slightly milder. The leaves are used either fresh, dried (both whole leaves or powdered form. Oil is also extracted (Bay leaf oil) to treat such ailments.
3. Bay laurel Laurus nobilis lauraceae
These leaves are used in both their fresh and dried forms to flavor soups, stews, braises etc in Mediterranean cuisine. The fresh leaves have a milder flavor and they take several weeks after drying and picking to develop their full flavor.
4. California Bay Leaf Umbellularia californica
California Bay Leaf (Umbellularia californica):Also known as California laurel, pepperwood and Oregon myrtle, this variety is similar to the Mediterranean bay laurel but has a stronger flavor.
5. Indian Bay Leaf Cinnamomum tamala Lauraceae
Indian Bay Leaf (Cinnamomum tamala, Lauraceae):Indian Bay leaf or malabathrum is somewhat similar in appearance to bay laurel but has a taste and fragrance similar to cinnamon bark which is slightly milder.
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