Bay Leaf - Aromatic Fresh Leaves, Ideal For Flavoring Soups And Stews, Milder Cinnamon-like Taste

We are a well known organization in the business of manufacturing, exporting and supplying a huge collection of Bay Leaf from Pune, Maharashtra, India. Bay Leaf: Bay leaf (Tejpat) refers to the aromatic leaves of several plants used in cooking as an ingredient to provide an aroma and better taste of the food. The Scientific name of bay leaf is: Laurusnobilis. The leaves are often used to flavor soups, stews, in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Indian bay leaf or malabathrum is somewhat similar in appearance to the leaves of bay laurel, but is culinary quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.