Bay leaf or Tejpatta imparts a distinct flavour & fragrance to food. It is used either fresh or dried & is not really meant to be eaten. In fact, many people remove it from the dish after it has flavoured the dish. Dried leaves are more fragrant & with longer shelf life.
Bay leaf is used as flavouring in soups, stews, meat, fish and in many sauces. It is often a must in curry dishes.
Health benefits include lowering blood sugar, anti-bacterial and it works well against ulcers too. Many believe that burning bay leaves releases essential oils which have a soothing effect on body and mind & use it to reduce stress and anxiety.
Follow us on our journey as @elthecook explores the depth of this ‘Fragrant’ spice when tempered in hot ghee. Tempering releases multiple flavor compounds which results in a complex flavor profile of the final dish!
Love Flavor of Tejpatta/ Bay Leaf??
Try out our Royal Pulav Kit, flavored with Bay Leaf & Premium Indian Spices.
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