hindi name: tej patta
botanical name:laurus nobilis
family name:lauraceae
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 (garam masala).
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.
Skype:tarachand.gour1
Regard
Tarachand Gour
botanical name:laurus nobilis
family name:lauraceae
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 (garam masala).
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.
Skype:tarachand.gour1
Regard
Tarachand Gour
Last edited by a moderator: