nalAmudhu Bay Leaves, Bay Laurel Leaf, Dried Bay Leaves, Whole Bay Leave, Bay Leaf, Tej Patta. Spice for cooking.
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of the bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. Bay leaves are strong and contain a sharp, bitter taste. Their flavour and aroma are somewhat similar to the cinnamon bark but slightly milder. Clean or dried bay leaves are utilised in cooking for their distinctive taste and fragrance. The flavour is strengthened with the length of cooking time.
Product Information
- Bay leaves are selected at their highest quality from farms, and they are good for our overall health, especially with its great quality as an original herb and spice. It is a good subsitute for thyme, oregano, and basil in some recipes.
- Wholesome and aromatic, bay leaves reach their peak of aroma when dry.
- Bay leaf spice may be used both as a garnish or an ingredient for everything from soups and curries to meatloaves and pot roasts. The uses of bay leaves include grinding the leaves into a spice to flavor soups and stews, but they are most commonly added in their whole form as a flavoring for certain Indian dishes.
- Up to two years on shelves.
- Uses: All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavour they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetisers and snacks.
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