Bay Leaf Suppliers and Manufacturers
Fresh Collection
Bay leaves of 1st,2nd and 3 rd grade
Bay Leaves
Bay Leaves
Specification: - Style: Dried - Drying Process: FD - Color: Brow - Source: Cultivated - Part: Whole - Processing Type: Raw - Shelf Life: 24 months - Certification: PHYTO, C/O - Place of Origin: Vietnam
Tejpatta (Bay Leaf) has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes. Botanical name : Cinnamomum tamala Family: Lauraceae Other Names : Indian bay leaf, tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia or malabathrum.
Bay leaves are native of Asia Minor and are known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. Indian bay leaf has similar fragrance and taste to cinnamon bark but is milder. The aroma is more closely related to cassia. A bay leaf is a fragrant leaf from a laurel tree that is used as a herb. Dried bay leaves have a stronger flavor. Color = Greenish, Yellowish Green Shape = Elliptical
Banana leaf, Banana, Banana Products.
Spices Bay Leaves Product Origin : India
Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean and Latin American cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
The Bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground.
Product Name: Laurel Leaves Available Form: Laurel Paper Grade (A- B) Harvest Duration: Available all the year Availability time: Leaves products could be available after the harvest duration. Products are available in our stores during the whole year.
Tierra Overseas is supplier of Bay leaves in India. Bay leaves are native of Asia Minor and is known by the name of ‘Sweet Bay’, ‘Bay Laurel’, ‘Noble Laurel’ and ‘True Laurel’. Indian bay leaf has similar fragrance and taste to cinnamon bark, but is milder. The aroma is more closely related to cassia. The flavour can be improved and bitterness can be reduced by using appropriate drying procedure. A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used either fresh or dry, but dried bay leaves tend to have a stronger flavour. Biological Source Laurus nobilis Family Lauraceae Culinary Use of Bay Leaves Bay leaves are useful in Garam Masala and relevant spices preparation. It has aromatic leaves which are used for culinary and medicinal purposes. Bay leaves are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavour many classic French dishes. Bay leaves are often used in biryani and other rich spicy dishes. Health Benefits of Bay Leaves Used as an insecticides to keep moths away. Treats physical problems like, High blood sugar, Migraine, Headaches, Gastric Ulcers. Bay leaf essential oil is also used to relieve muscular soreness and enhance blood circulation. It is also used to prevent hair loss. Fresh leaves are very rich source of Vitamin A, Vitamin C and Folic Acid. This spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. The aroma of the crushed leaves is delicate & fragrant and taste is aromatic and bitter. The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape is elliptical and tapering to a point at the base and tip of the leaves.
high quality bay leaf from georgia origin
Bay Leaf : Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub. The aroma of the crushed leaves is delicate & fragrant and the taste is aromatic and bitter. The shape is elliptical and tapering to a point at the base and tip of the leaves. Bay leaves are used as a flavoring in soups, stews, meat, fish, sauces and in confectionaries. Bay leaf possess aromatic, stimulant and narcotic. We are engaged in to supply the best quality of bay leaf to our valuable customers at very best prices.
Bay Leaf: Product Description : We take pleasure in introducing ourselves as leading firm by offering Bay Leaf. Product Origin : Gujarat, Maharashtra Key Specifications/Special Features : Certification - As buyer Require Premium Grade Type - Dried / Whole / Raw / Powder Place of Origin Gujarat, Maharastra -India Port Of Loading Mundra Port, Nahva seva Port Payment Term DP,LC, T/T Minimum Order Size And Packgaing Details : Packing 5, 10, 20, 25, 40, 50 Kg, Bulk Pakaging Mini Order Qty 20 feet container
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel (Laurus nobilis, Lauraceae).
"Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance."
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties. The essential oil from the leaves are also used as spice and food flavouring agent and has wider application in traditional medicines of different countries. The major functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.
