Bay Leaves (Tej Patta)

An aromatic leaf frequently used in cooking is the bay leaf. It can be utilised whole, dried, or ground. In slow-cooked dishes like soups, sauces, and stews, the leaves are added and then taken out just before serving. They have a floral and aromatic scent reminiscent of thyme and oregano, and they are used more frequently than any other herb.

Benefits of Bay Leaves

1. Immune System Health
2. Digestive Aid
3. Good source of vitamin

Cuisine:
Bay leaves do not add overwhelming and distinct flavors to any dish, they can be thought of as a “supporting actor,” in that they help coax out other flavors and spices in whatever dish you are making.

Origin: Mediterranean region

Other Name: Laurel leaf

Ingredient Type: Vegetarian

Taste and Aroma:
Since bay leaves aren’t eaten, the flavor is more about what they bring to a recipe.bay leaves do not add overwhelming and distinct flavors to any dish, they can be thought of as a “supporting actor,” in that they help coax out other flavors and spices in whatever dish you are making.