Pleasantly aromatic bay leaf or bay-laurel is one of the well-recognized culinary leaf-spices in use since the earliest times. Botanically, bay tree belongs to the family of Lauraceae. Greeks and the Romans, who believed that the herb symbolizes wisdom, peace, and protection.
This spice has many volatile active components such as pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, antioxidant, digestive, and thought to have anti-cancer properties. Bay leaves help strengthen immune system and ward off urinary tract infection. Bay leaves have a very strong effect on the gut health. It helps in stimulating urination as a diuretic, which decreases the toxicity of the body, but can also stimulate vomiting (as an emetic) when something toxic has been consumed.
Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Bay leaves give off a pleasing and sweet aroma when added to the recipes.Bay leaves popularly known as TejPatta are one of the main ingredients added to the popular Indian spice mix i.e. Garam Masala. The leaf added to flavor fried-rice, biriyani, chutneys, etc.Bay leaves added to flavor cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes.
Its dried fruit (berries) can also be employed as a flavoring agent in the cuisine.
From the Panel of Well at Heart e-Health Magazine App
– By Ms. Pariksha Rao
M Sc in Advanced Human Nutrition and Public Health Nutrition (Delhi University).
Diploma in Clinical Research and Clinical Behaviour Science
Senior Clinical Nutritionist & Wellness Coach
Mindfulness Expert – Diabetes (UK)
International Diabetes Federation certified Diabetes Educator.
She is the founder of Indian Diabetes Educators group. Presently she is a member of American Heart Association (AHA), American Diabetes Association (ADA), Coeliac Society of India, Indian Dietetic Association and National Institute of Nutrition.