| ≥1 piece |
We exports all kinds of " bay leaves " across the globe. Dried Bay Leaves (Tej Patta) are useful in beans, split peas, vegetable stews, Spaghetti sauce, etc. to enhance the aroma. To add the richness, depth and flavour, the sweet bay leaves are the best option. The bay leaves are very delicate and need extensive care in the handling. We provide wholesale bay leaves to our customers as profitable deals. We are one of the prominent bay leaves exporters from India.
Popularly known across the globe for its versatile and irresistible aroma and taste, bay is the leaf of an evergreen tree that is recognized by names as, 'Sweet bay', 'Bay laurel', 'Noble laurel' and 'True laurel'. Originating in the South slopes of the Himalayas, the bay leaves have essential oil from the leaves containing cinnamic aldehyde and traces of eugenol as its main constituents.
This bay leaf besides being a native to the Mediterranean also has the pride of adding wondrous flavor and scent to the Indian cuisine. Indian bay leaves belong to a tree closely related to cinnamon whose leaves form a good substitute. Bay leaves are tough three- veined leaves that are very popular in Northern India, but are little known in other parts of the country. The reason for so much use of bay leaves in Northern India is the influence of the Mughal reign during which North Indian cuisine adopted this flavor. In the Imperial Northern Indian (Mughal) cuisine, bay leaves appeared frequently in biryanis (rice dishes) or kormas and hence soon formed an essential part of the mostly used blend of spices.
In the by gone era, conquerors and poets of heroic and poetic fame worn the wreaths of bay leaves. Today, bay leaf is one of the most sought- after culinary spices for flavoring soups, casseroles, stews, fish, fish sauces, meat, poultry, pudding and marinades. It is an essential ingredient of Bouquet garni. Bay oil is popular in a variety of liquors.
In India, bay is grown in a relatively small scale in homestead gardens and hence Indian bay leaves are hardly available in the West. Thereby most books encourage the use of laurel (the bay leaf of the Mediterranean) instead or the South American Boldo leaves along with small pieces of cinnamon bark.
The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. They are used in soups, stews, meat, seafood, and vegetable dishes. Bringing together other flavors, giving them depth, and adding richness is what Bay leaves do best. They also played an important part in the Temple at Delphi, dedicated to Apollo. Before delivering their prophecies, the priestesses would eat whole bay leaves. Since they are mildly narcotic, this might have helped induce the trance states. As bay leaves are very fragile, they must be handled with appropriate care.