Bay leaves are harvested from the bay laurel plant, an evergreen shrub that grows in warm areas. The leaves are harvested, dried, and utilized as a spice in a variety of cuisines. They provide the most flavor when they are simmered, boiled, stewed, or steeped.
Dried bay leaves, which have a stronger aroma than fresh bay leaves, are commonly used in Indian recipes. Bay leaves, also known as tej patta or biryani leaves, are aromatic leaves with a ground-grey to greyish-brown tint and are used mostly as a flavoring element.
Zafran bay leaves are premium quality and are a must-try product to enhance the flavor of your dishes. They contain around 2% essential oil, the principal component of which is cineole. During the middle ages, bay leaves were used for medicinal purposes as well.
|Total lipid(fat)||8.36 g|
|Fiber, total dietary||26.3 g|
- Bay leaves’ nutritional profile includes micronutrients like calcium, vitamin A, and iron.
- Bay leaves can reduce cholesterol
- Manages diabetes to some extent
- Contribute towards regulating blood pressure
- Improves digestion
- Reduces stress and anxiety
- Has anti-inflammatory properties
Bay leaves are generally added at the start of the cooking process since this allows them to release their flavor over time and generates a full-bodied flavor and aroma. In addition to simmering in stews and soups, bay leaves can also be used to season meat and rice.