Bay Leaves 30g

  • Add feedback:
  • Manufacturer: TRS
  • Manufacturer's code: 5017689860271
  • Availability: Exists
  • pcs.
  • 6.00 zł / pcs.

tej patha,bay leaves,liscie laurowe,Indian bay leaf, Tamaalpatra, Tejpatt, tejpat, tejpata, Tamalpatrar, Biryani Aaku,Biriyani Leaves,Brinji Illai

Bay Leaves, 30g

Bay leaf is an important spice which is also known as “Tej-patta” in India. As name suggest, bay leaves are the dried aromatic leaves from the “Bay Laurel tree”, which are oval in shape and pointed at the tip with smooth edge. Bay leaves impart a lovely flavor to the food in which they are cooked. Bay leaves are used in cooking for their distinctive flavor and fragrance, which has a strong pungent smell and are sharp-bitter in taste. These are widely used in cooking throughout the world. Bay leaves are most commonly used in Indian and Pakistani cuisines. Bay leaves are also used as a fixture in the cooking of many European cuisines as well as those from North America. Bay leaves releases their flavor in slow cooking recipes such as meat, chicken, Biryani and other hot-spicy dishes. Bay leaves are used as a whole or in powdered form. Whole leaves are often used in slow cooking dishes and crushed or ground leaves can be used for extra strength. Powdered Indian bay leaves are main ingredients in the Indian spice mixture “garam masala” and are used for cooking varieties of tasty dishes like Korma and curries. The bay leaves are frequently used to flavor soups, stews meat, sea foods and vegetable dishes in Mediterranean cuisine. They are also useful in adding flavor to vegetables, fishes, seafood or chickens when cooked in steam. Bay leaf is also often included as a pickling spice. Many essential oils used in perfumery are extracted from the bay leaf. It has also a great medicinal value and used in home remedies.

Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews and vegetable dishes.
They are most often used in rice dishes like biryani and as an ingredient in garam masala.
Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs

 

Bay leaves are most often used as a whole in cooking indian dishes and removed just before serving. Bay leaves can also be crushed or ground depending upon the recipe taste and flavor.