Bay Leaf - Dried And Fresh Variety | Culinary Spice For Biryani, Aromatic And Essential In Indian Cooking, Flavor Enhancer For Stews And Sauces

Our company is engaged in exporting an extensive range of Bay Leaf in in Chennai, Tamil Nadu, India. Bay leaf also called Tej Patta in India, Indian bay leaf that is popular in India and used in Indian cooking and for preparing perfumes. It is a small to moderately sized ever green tree. The veined leaf is elliptical, pointed, smooth and tough. The flavor and fragrance is similar to the cinnamon bark but slightly milder. The leaves are used either fresh dried (both whole leaves or in powdered form). Oil is also extracted (Bay leaf oil) to treat such ailments. Both fresh and dried bay leaves are used in cooking and impart a distinctive flavor and aroma. In Indian cooking, bay leaf is usually used as a whole dried leaf during the tempering of a dish be it vegetarian or non-vegetarian. It is an essential ingredient during preparation of the famous Biryani. The tempered bay leaves are removed once the dish is cooked, just before serving. Bay leaves are lightly roasted and ground and added to the special Indian spice mix a Garam Masala. The ground leaves are more aromatic than the whole dry bay leaf. Bay leaves are a popular culinary flavoring in classic and contemporary cuisines which stimulates the appetite. A popular spice used in pickling and marinating and to flavor stews, stuffing, and fish, bay leaves are delicately fragrant but have a bitter taste. It is an essential ingredient in many classic sauces.