BAY LEAF
BAY LEAF - Image 2

BAY LEAF

Price range: ₹150.00 through ₹600.00

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The name Bay Leaf can refer to leaves from different botanical plants.

For Indian cooking, Tej Patta generally refers to Cinnamomum tamala, also known as Indian bay leaf or Malabar leaf. Mediterranean bay leaf generally comes from Laurus nobilis.

These leaves are related to different botanical groups and have noticeably different culinary profiles.

Key Characteristics

  • Aromatic fresh or dried leaves
  • Warm, woody and herbal fragrance
  • Commonly used as a whole spice
  • Particularly popular in Indian cooking
  • Adds depth to rice, curries and lentils
  • Usually removed before serving
  • Suitable for slow cooking and simmering

Description

Important Note

Bay leaves are primarily a culinary spice. Since the common name can refer to several different plants, always check the product’s botanical identity when purchasing.

Avoid eating whole dried bay leaves. They remain tough after cooking and may have sharp edges, so they are normally removed before the food is served.

The Balanzing Thought

Bay Leaves show how a simple aromatic leaf can add depth and fragrance to everyday cooking. From traditional Indian biryani and pulao to comforting curries and soups, they remain a timeless kitchen spice.

Aromatic Leaves. Traditional Flavour. Balanzed Living.

Additional information

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