They are often used as a spice in cooking, and are also used in folk medicine. Bay leaves are stiff and have a pungent taste, but are usually not eaten whole. They have a herbal, slightly floral fragrance that’s similar to oregano and thyme. Fresh bay leaves are deep green, shiny, and glossy, while dried bay leaves have a delicate, warm aroma. Bay leaves are often used in slow-simmering dishes like stews and sauces to enhance their flavor. They can be used whole, dried, or ground, and are sometimes sold in stores in powder form. Bay leaves may also have health benefits because they contain essential oils, antioxidants, and other bioactive compounds.
The leaves are olive green, longer, and wider compared to Mediterranean bay leaves. They have three prominent veins running down their length. Commonly used in Indian cuisine, especially in biryanis, curries, and spice blends. They are also used in traditional Kerala dishes like “Therali Appam,” a sweet dessert where the leaves impart a distinctive flavor
Storage Period : upto 24 months
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