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Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum. 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 ...
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.
It is used in cooking and an essential oil is distilled to produce a fragrant cologne called bay rum; although the name is similar to names of flavored alcoholic beverages, the concentrated essential oil from the fruit is toxic and renders the product undrinkable. [4] The leaves are also used for herbal teas. [further explanation needed]
The bay laurel is dioecious , with male and female flowers on separate plants. [8] Each flower is pale yellow-green, about 1 cm ( 3 ⁄ 8 in) diameter, and they are borne in pairs beside a leaf. The leaves are glabrous, 6–12 cm (2–5 in) long and 2–4 cm ( 3 ⁄ 4 – 1 + 5 ⁄ 8 in) broad, with an entire (untoothed) margin.
There may be health benefits associated with bay leaves, but most of the claims in viral social media posts are distorted, exaggerated or inaccurate. Fact check: Health benefits of bay leaves need ...
Malabathrum (tejpat) – or Indian bay leaf also known as Malobathrum or Malabar leaf, is the name used in classical and medieval texts for the leaf of the plant Cinnamomum tamala. Mustard, black – Brassica nigra is an annual weedy plant cultivated for its seeds, which are commonly used as a spice.
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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]