What is Bay leaves

 

What is Bay leaves
Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavour soups, stews n gravies. If eaten whole, bay leaves are pungent and have a sharp, bitter taste.
Bay leaves are often used in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. In Indian Sanskrit it is called by the name Tamaalpatra and in Hindi Tejpatta and in the Pakistani cuisine, bay leaves are often used in Biryani and other rich spicy dishes. The Bay leaf that we use in cooking is the dried leaf of the Bay Laurel tree (Laurus Nobililis). This is why bay leaves are also be known as sweet bay, sweet laurel, laurel leaf or bay laurel. The bay leaf is one of the herbs and ingredients that make up a "bouquet garni". A bouquet garni is a bunch of herbs that is tied together with string and placed into a stock, sauce or stew while cooking. It is used to add flavor to the dish and the bundle is removed before serving.
Bay leaf is one of the ingredients in bouquet garni along with thyme, sage, savory, celery, basil etc.
Bay leaves should be removed from the food before serving as they may cause choking and may cut tongue and injure digestive track.
The health benefits of adding bay leaf to cooking are acts as a good source of Vitamins A and C and also contains iron and manganese and smaller amounts of calcium, potassium and magnesium.
Bay leaves are never eaten themselves and just used to give the extra flavor to a number of dishes.
Today the bay leaf is used around the world for culinary purposes. Dried bay leaves will keep for ages in the pantry..