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Bay Leaves(tej patta)

Starting from: 52.00

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.

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Description

Health Benefits

Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium.

Place of Origin

Bay leaf, also called laurel leafleaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.

Recipe Usage

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 tips

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.

Additional information

Weight

500gm, 200gm, 80gm

Place of Origin

Chat Masala was originated from the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine.

Health Benefits

Chat Masala is helpful to mend digestive protestations and enhance invulnerability.