Bay Leaf

4.00 out of 5 based on 3 customer ratings
(3 customer reviews)

15370

Bay leaf, also called laurel leaf, leaf of the sweet bay treeLaurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. 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. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in ancient Greece. During the Middle Ages bay leaves were used medicinally.

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3 reviews for Bay Leaf

  1. 5 out of 5

    Shagufta Yasmin (verified owner)

    fresh and nice quality

  2. 4 out of 5

    sharmila (verified owner)

    I was apprehensive about ordering spices online as it is my first experience but spicekada.in made it easy for me. Their customer service is amazing rightfrim the start till I got my package. The spices too looked fresh and neatly packed. It was a wonderful experience and would definitely shop again!

  3. 3 out of 5

    yasmin walia (verified owner)

    with lots of holes and marks. Would expect leaves to be whole and fresh and good quality.

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Description

Bay Leaf/ Tej Patta are used for biryanipulaosoupscurries and most Indian dishes. Also known as tej patta. This culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance.   Fresh or dried bay leaves are good for cooking for their distinctive flavour and fragrance. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

Taste and aroma

If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thymeMyrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain eugenol.

Uses of Bay Leaf/ Tej Patta

In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpattā (तेजपत्ता, the Hindi term for Indian bay leaf), creating confusion between the two herbs.

Indian Bay Leaves – Tej Patta: aroma and flavour is strongly reminiscent of cinnamon, cloves and cassia

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Additional information

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Weight

10 grams, 50 grams, 100 grams, 250 grams, 500 grams