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Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3] It can grow up to 20 m (66 ft) tall. [4]
Indian bay leaves are about twice as long and wider, usually olive green in colour, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum ...
Indian bay leaf is a common name for several plants with leaves used in cooking and may refer to: Cinnamomum tamala , also known by the common name tejpatta Syzygium polyanthum , also known as Indonesian bay leaf
Cinnamomum malabatrum, young leaves, Kerala, India. Malabathrum, malabathron, or malobathrum is the name used in classical and medieval texts for certain cinnamon-like aromatic plant leaves and an ointment prepared from those leaves.
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
The leaves of this sweet bay leaf tree are often used as seasoning in soups, stews and pasta sauces. They have leathery and stiff leaves and can grow 4 to 8 feet tall when exposed to the sun indoors.
Common names include West Indian bay tree, [3] bay rum tree, [3] and ciliment. ... Leaves. Ecology. Pimenta racemosa is widely introduced and can become an invasive ...
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