Bay Leaves(tej patta)
Bay leaves come from several plants, such as: Bay laurel (Laurus nobilis, Lauraceae). 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 and pâtés in many countries.
Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium.
Place of Origin
Bay leaf, also called laurel leaf, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.
Bay leaves are a common ingredient in the French “bouquet garni,” a traditional bundle of herbs that is tied together and added to stews, soups, sauces, and casseroles during the cooking process.
Taste and Aroma Description
If eaten whole, bay leaves (Laurus nobilis) 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.
Storage. Fresh bay leaves can be placed in a sealed ziptop bag and stored in the refrigerator where they will last for a week or two. Dried bay leaves can be stored in a sealed container in a cool, dry, and dark spot, such as the spice cabinet or pantry; here they will last up to two years before losing their aroma.