full information of bay leaves
bay leaves
Hindi name: Tej Patta
botanical name
Laurus nobilis L
Surname
Lauraceae
Commercial part
Sheet
Popularly known around the world for its versatile and irresistible aroma and flavor, laurel is the leaf of an evergreen that is recognized by its names as' Sweet Laurel ',' Laurel Laurel ',' Noble Laurel 'and' Laurel true. ' Originally from the southern slopes of the Himalayas, bay leaves have volatile oil from the leaves that contain cinnamic aldehyde and traces of eugenol as its main components.
This bay leaf, in addition to being native to the Mediterranean, is also proud to add wonderful flavor and aroma to Indian cuisine. Indian bay leaves belong to a tree closely associated with cinnamon whose leaves form an honest substitute. Bay leaves are hard, three-veined leaves that are very popular in northern India, but are poorly understood in other parts of the country. The reason for so much use of bay leaves in North India is the influence of the Mughal reign during which North Indian cuisine adopted this flavor. In imperial North Indian (Mughal) cuisine, bay leaves frequently appeared in biryanis (rice dishes) or kormas and therefore soon formed an essential part of the most widely used spice mix (garam masala ).
In past times, conquerors and poets of heroic and poetic fame wore laurel wreaths. Today, bay leaf is one of the most sought-after culinary spices to flavor soups, stews, casseroles, fish, fish sauces, meats, poultry, puddings, and marinades. It is an essential ingredient of Bouquet garni. Laurel oil is popular in a variety of liqueurs.
In India, the bay is cultivated on a relatively small scale in family gardens, and therefore Indian bay leaves are hardly available in the West. In this way, most books encourage the use of bay leaf (the Mediterranean bay leaf) or the leaves of South American Boldo along with small pieces of cinnamon bark.
Name in international languages
Spanish: laurel
French: Laurier
German: Lorbeer
Swedish: beer
Arabic: Ghar
Dutch: Laurier
Italian: Alloro
Portuguese: Loureiro
Russian: Laur
Japanese: Gekkeiju
Chinese: Yuch-kue
bay leaves
Hindi name: Tej Patta
botanical name
Laurus nobilis L
Surname
Lauraceae
Commercial part
Sheet
Popularly known around the world for its versatile and irresistible aroma and flavor, laurel is the leaf of an evergreen that is recognized by its names as' Sweet Laurel ',' Laurel Laurel ',' Noble Laurel 'and' Laurel true. ' Originally from the southern slopes of the Himalayas, bay leaves have volatile oil from the leaves that contain cinnamic aldehyde and traces of eugenol as its main components.
This bay leaf, in addition to being native to the Mediterranean, is also proud to add wonderful flavor and aroma to Indian cuisine. Indian bay leaves belong to a tree closely associated with cinnamon whose leaves form an honest substitute. Bay leaves are hard, three-veined leaves that are very popular in northern India, but are poorly understood in other parts of the country. The reason for so much use of bay leaves in North India is the influence of the Mughal reign during which North Indian cuisine adopted this flavor. In imperial North Indian (Mughal) cuisine, bay leaves frequently appeared in biryanis (rice dishes) or kormas and therefore soon formed an essential part of the most widely used spice mix (garam masala ).
In past times, conquerors and poets of heroic and poetic fame wore laurel wreaths. Today, bay leaf is one of the most sought-after culinary spices to flavor soups, stews, casseroles, fish, fish sauces, meats, poultry, puddings, and marinades. It is an essential ingredient of Bouquet garni. Laurel oil is popular in a variety of liqueurs.
In India, the bay is cultivated on a relatively small scale in family gardens, and therefore Indian bay leaves are hardly available in the West. In this way, most books encourage the use of bay leaf (the Mediterranean bay leaf) or the leaves of South American Boldo along with small pieces of cinnamon bark.
Name in international languages
Spanish: laurel
French: Laurier
German: Lorbeer
Swedish: beer
Arabic: Ghar
Dutch: Laurier
Italian: Alloro
Portuguese: Loureiro
Russian: Laur
Japanese: Gekkeiju
Chinese: Yuch-kue
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