Bay Leaves (Tejpatta)
Bay laurel (Laurus nobilis, Lauraceae) leaves, either fresh or dried, are commonly used in cooking for their distinctive flavor and fragrance. They are especially useful in soups, stews, and various dishes across different cuisines. Before serving, bay leaves should be removed from cooked food. Bay leaves impart a warm, aromatic, slightly bitter taste to dishes and are a staple in many kitchens around the world.
Bay Leaves Specifications
| Specification | Details |
|---|---|
| Botanical Name | Laurus Nobilis |
| Common Names | Tejpatta, Bay Leaf, Sweet Laurel |
| Purity | 99%, 99.5% |
| Quality | Handpicked, Regular, Grinding |
| Moisture | Max. 11% |
| Non-GMO | Yes |
| Origin | India |
Bay Leaves Description
The bay leaf is an aromatic leaf widely used in cooking, either whole, dried, or ground. It has been used for thousands of years not only for its flavor but also in traditional medicine and essential oil applications. Bay leaves enhance the aroma and flavor of dishes, making them a favorite among chefs and food enthusiasts. Their mildly pungent and bitter taste adds depth to many recipes, transforming bland dishes into exotic culinary experiences.
