Do you know? Bay Leaf is also known as… Tej Patta – Tamal Patra – Tamal Patr – Brinji elai – Masala Aku.
Bay leaf comes from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. Bay leaves are available whole—either fresh or dried—or ground into a powder. Most often, recipes call for dried whole bay leaves, which have a slightly stronger scent than fresh. Because the leaves do not soften as they cook, they are added to simmering sauces or included in a braising liquid, and then removed before serving. Bay leaves add a complex flavor to dishes and are a key staple in many soups, curries, Mughalai cuisine and sauces. Interestingly, bay leaf oil is also used in the preparation of perfumes.Bay leaf contains notable plant-derived compounds, vitamins and minerals which offer a range of benefits. It may help improve digestion, has strong antibacterial & anti-inflammatory properties, helps in hair health, protects heart health, helps in reducing anxiety & stress.
Sattva Sugandha’s highly aromatic bay leaves are special because:
- They are grown organically in a farm in the Ri-War hills of Meghalaya.
- The entire team ensures that they are handpicked & sun dried.
- The sorting is done manually to ensure good quality leaves.