Bay Leaf

Bay leaf is an aromatic leaf of Laurus Nobilis (bay leaf plant) commonly used in cooking. It can be used whole or in a dried or ground form.

If eaten whole, bay leaves 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 aroma is herbal, slightly floral, and somewhat similar to oregano and thyme. In Indian cuisines, bay leaf is most often used in rice dishes like biryani or pulao.

Bay Leaves are used for treating various health conditions. The presence of Vitamin A and C along with folic acid and various minerals in bay leaf makes it a nutrient-dense spice. Bay Leaves helps in improving digestion, strengthens capillary walls in the heart, acts as a stress buster, improves insulin function which is a boon for diabetics, and it is also a natural wound healer.

Bay Leaf trees grow well in moist climates. They need plenty of sunlight, but the plants need to be protected from cold winds and frost when they are young. In India, Bay leaf is produced In Bihar, Karnataka, Kerala, and Uttar Pradesh.