Bay Leaves

It is a native of Mediterranean and grow widely in scrub land woods in Europe and California. It widely cultivated in Europe, America and Arabian countries.

Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating.

Mostly bay leaves used in form of dehydrated product or we say dried product.

The leaves are often used to flavour soups, stews, braises and pates in many countries.

Cinnamomum tamala, Indian bay leaf, also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China.

Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth.

The shape is elliptical and tapering to a point at the base and tip of the leaves.

There are two main types of bay leaf: Turkish (or Mediterranean bay leaf) and Californian. The Californian bay leaf is, of course, native to California, but the Turkish variety is the most common.

Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties.

Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating.

The leaves are often used to flavour soups, stews, braises and pates in many countries.