Spices & Medicinal herbs

HERBS	Angelica :: Aloe Vera :: Basil :: Chamomile :: Chives :: Coriander :: Dill :: Lemon Balm :: Musli :: Oregano :: Stevia
SPICES	Ajwain :: Allspice :: Bay Leaf :: Black Cardamon :: Green Cardamon :: Cinnamon :: Cloves :: Cumin :: Cayenne Pepper
VEGETABLES	Amaranth :: Breadfruit :: Brocolli :: Cauliflower :: Cucumber :: Drumstick :: Hijiki :: Garlic

Spices Classification of Spices List of Spices Ajwain Allspice Black Cardamon Green Cardamon Cinnamon Cayenne Pepper Cumin Bay Leaf Cloves Fenugreek seeds Other Spices Apiaceae Asteracea Betulaceae Brassicaceae Cactaceae Caryophyllaceae Cornaceae Cucurbitaceae Liliaceae Poaceae Orchidaceae Zingiberaceae Herbs Vegetables

Spice : Bay Leaf

(Botanical Name : Laurus nobili)

Classification

• Kingdom :Plantae
• Unranked :Magnoliophyta
• Unranked :Magnoliopsida
• Order :Laurales
• Family :Lauraceae
• Genus :Laurus
• Species :L.nobilis

Spice Description

Bay leaves are aromatic leaves of bay laurel. It has pungent and smoky flavor added to number of cuisines to add aroma.

Fresh leaves of bay are added to various dishes and it is a primary ingredient of Indian condiment called garam masala.

History

Bay leaves are originated in Asia minor and native to Mediterranean region, but now spread to many parts of the world with suitable climate. They are not found in northern regions due to cold climates.

It has been used since long time back in different cultures. Roman used to put bay leaves in their coronet.

Earlier people felt that bay leaves protect them against evil forces.

Plant Description

Bay is an evergreen tree that normally grows to 10-30 feet tall. Its leaves are dark green and 2-4 inches long and symmetrical.

Bay flowers bloom in clusters and develop into dark blue berries.

When fresh, the leaves are dark green and shiny, and when dried they turn to matte olive colour.

Parts Used

Leaves

Preparation and storage

Fresh and dried leaves are used in cooking.

Crushed leaves are also used in condiments.

It should be stored in tight containers to safe the aroma and flavor of bay leaf.

Constituents

Bay leaves release essential oils.

Culinary Uses

• Bay leaves are slightly bitter in taste, so they are taken out of the dish. It is added when cooking, just to add aromatic flavor.
• It is traditional ingredient of French cuisines. It is used in the preparations of chicken, sauces, for garnishing, added to stews and bland vegetables.
• They are also characteristic of the cuisines of India, Brazil, Greece, Germany, Eastern Europe, Jamaica and Scandinavia.

Medicinal Uses

• During middle ages, it is thought to induce abortions and to ward off evil energies.
• It is said to have many properties to treat high blood sugar, migraine, headache, bacterial and fungal infections and gastric ulcers.
• Bay oils are used for bruising and sprain.
• Bay leaves are reported to be anti-inflammatory, anti-oxidant, anti-fungal and anti-bacterial.

Other Names

• English- bay leaves, sweet laurel
• Hindi- tej patta
• French- feuille de laurier
• German- lorbeerblatt
• Italian- foglia di alloro, lauro
• Spanish- hoja de laurel