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The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
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]
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus .
A 2021 study analyzed herbs and spices combined with blood pressure response. The study found that individuals that consumed the most herbs and spices had lower blood pressure readings 24 hours later.
In the herb's fresh form, bay leaves taste bitter and pungent, but when dried, the herb has a more aromatic flavor, similar to thyme and oregano. "Freshly dried bay leaves, properly stored, add a ...
In herbal medicine, aqueous extracts of bay laurel have been used as an astringent and salve for open wounds. [18] It is also used in massage therapy and aromatherapy. [19] A folk remedy for rashes caused by poison ivy, poison oak, and stinging nettle is a poultice soaked in boiled bay leaves. [20]
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