Description

Bay leaf, commonly known as “tej patta” in India, is an aromatic leaf from the laurel tree (Laurus nobilis) that is widely used in culinary practices. It has a distinctive fragrance and a slightly bitter taste, making it a popular ingredient in various dishes, particularly in soups, stews, rice dishes, and curries. When used whole, bay leaves impart a subtle depth of flavor during cooking but are typically removed before serving, as they are not meant to be eaten. In addition to its culinary uses, bay leaf is also valued in traditional medicine for its potential health benefits, which include aiding digestion and possessing anti-inflammatory properties. Whether fresh or dried, bay leaves enhance the overall taste and aroma of dishes, making them a staple in many kitchens around the world.