Dry Bay Leaf Pran 50g

Producer: Pran
Producer code: 831730005412

Price gros: 7.00 zł
Price net: 6.67 zł

PRAN is one of the most recognizable food brands originating from Bangladesh, belonging to the PRAN-RFL group. The brand specializes in the production and distribution of a wide range of food products, including spices, spice blends, sauces, marinades, fruit and vegetable preserves, snacks, beverages, and sweets. A special place in its offer is occupied by products inspired by traditional Bangladeshi and Indian cuisine, where aromatic spices play an important role. PRAN offers both single spices and ready-made blends used for preparing regional dishes. The brand's products are exported to numerous international markets, allowing consumers to discover the distinctive flavors of South Asian cuisine.

PRAN Bay Leaves 50g are dried spice leaves used in traditional Indian, Bangladeshi, Nepali, and Pakistani cuisine to give dishes a distinctive, deep aroma. In South Asian cooking, bay leaves are known as tej patta, tejpatta, or tejpata and are one of the basic aromatic ingredients used when preparing rice, curry, meat dishes, vegetable dishes, and spice blends. It is worth knowing that Indian bay leaves are botanically different from classic European bay leaves. Indian tej patta most often come from the Cinnamomum tamala tree, belonging to the laurel family, while the European bay leaf is obtained from the noble laurel Laurus nobilis. Both products are used as spices but differ in aroma character. Indian bay leaves usually have a warmer, slightly spicy scent with notes reminiscent of cinnamon and cloves. The European bay leaf, on the other hand, is distinguished by a more herbal, resinous aroma. The exact botanical species of PRAN Bay Leaves should be confirmed on the producer's packaging, as the English term Bay Leaves alone does not clearly determine their botanical origin. In traditional Bangladeshi and Indian cuisine, dried spice leaves are especially valued for their ability to gradually release aroma during cooking. They are usually added at the beginning of preparing a dish, often directly to heated oil or ghee, together with other whole spices such as cardamom, cloves, cinnamon stick, cumin, or peppercorns. Briefly heating the spices in fat allows their aromas to be released and creates a flavor base for other ingredients. This technique is widely used in Indian and Bangladeshi cuisine, especially when preparing aromatic rice dishes and curries. PRAN Bay Leaves work perfectly as an addition to basmati rice, which is one of the most important cereal products in South Asian cuisine. When preparing pulao rice, one or two leaves can be added to the pot along with cardamom, cinnamon, and cloves to achieve a more complex aroma. Bay leaves are also a popular ingredient in biryani, a traditional dish made from rice, spices, and meat, fish, or vegetables. Depending on the regional recipe, biryani may contain many aromatic ingredients, and bay leaves help give the dish its characteristic spicy scent. In Bangladeshi cuisine, similar spices are also used when preparing tehari, khichuri, and various rice dishes served during family celebrations and holidays. PRAN bay leaves can also be used to prepare chicken, beef, lamb, fish, and vegetable curries. Added at the beginning of cooking, they gradually release aroma that blends with other spices and sauce ingredients. They pair especially well with onion, garlic, ginger, tomatoes, coriander, turmeric, and cumin. In traditional recipes, bay leaves often appear together with garam masala blends, complementing their spicy character. The product can also be used to prepare dishes with lentils, chickpeas, beans, and other legumes. A small amount of leaves added during dal cooking can enrich the dish's aroma, especially if the spices are briefly heated in fat beforehand. In Nepali cuisine, this type of leaf is used in rice dishes, curries, and dishes prepared with vegetables and meat. Dried bay leaves can also be used in European cuisine, especially when preparing soups, stews, sauces, braised vegetables, and marinades. However, it should be remembered that in the case of the Indian variety of the spice, its aroma may differ from the classic bay leaf used in Polish cuisine. PRAN Bay Leaves can be an interesting addition to homemade spice blends. In Indian cuisine, whole spices are often roasted in a dry pan and then ground to create aromatic compositions for various dishes. Dried leaves can be one of the ingredients of such blends, alongside cardamom, cloves, cinnamon, coriander, and cumin. However, it is worth adjusting their amount to the specific recipe, as an excess of the spice can dominate the more delicate aromas of other ingredients. Bay leaves are also used when cooking broths and stocks, as longer contact with hot liquid allows the gradual release of the aromatic substances they contain. At home, they can be added to a pot with cooking rice, lentils, vegetables, or meat and then removed before serving. Whole dried leaves have a hard, fibrous structure and are not intended to be eaten whole. It is best to treat them as an aromatic spice to be removed from the finished dish. Depending on the type of dish and the amount of portions prepared, usually one or several leaves are enough. A 50 g package is practical for people who regularly prepare Indian, Bangladeshi, and Nepali cuisine dishes, as well as for lovers of aromatic spices. Dried leaves are economical because only a small amount of the product is needed to prepare many dishes. To preserve their characteristic aroma, they should be stored in a dry, cool place, away from moisture, sunlight, and strong odors. After opening the package, it is best to transfer the leaves to an airtight container intended for food contact. Before use, check that the product does not contain impurities, excessive moisture, or signs of spoilage. PRAN Bay Leaves 50g is an aromatic spice intended for preparing traditional South Asian dishes, especially biryani, pulao, curry, dal, and other dishes where whole spices play an important role in releasing aroma during cooking.

New product + Allegro Piotr 13.10.2026

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