Bay Leaves - 50g pouch
Commonly known as Tej patta. They are literally leaves which have a typical strong aroma.
Bay leaves are used in dried form. Generally used in curries and rice preparations.
Bay leaves are aromatic leaves. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises , Indian Curries and all varieties of Rice. Vegetable and Chicken Biryani cannot be complete without Bay Leaves in it. Bay Leaves are a constituent of the 'Garam Masala'.
If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, 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 thyme.
Bay Leaves are not a part of the Indian Cuisine but is also widely used in European cuisines (particularly those of the Mediterranean), as well as in North America. The leaves also flavor many classic French dishes.
The leaves are most often used whole and removed before serving.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. However, the best and the easiest way to use Tej Patta is to use Whole Dried Bay Leaves while cooking and removing them before serving the dish!
Bay leaves can also be scattered in a pantry to repel meal moths!
Bay Leaves also have many medicinal Properties like they are useful useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay Leaves have astringent, carminative, diaphoretic, digestive, diuretic, emetic, and stomachic properties. Bay leaf is also an anti-fungal and anti-bacterial, and has also been used to treat rheumatism, amenorrhea, and colic.