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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.
Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. [12] Whole bay leaves are used almost exclusively as flavor agents during the food preparation stage. Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. [12]
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]
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.
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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 .
But bay laurel also is great as a hedge or as part of your herb garden. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
Bay tree can refer to: Bay laurel (Laurus nobilis), a tree in the family Lauraceae native to Europe; Sweet bay tree (Magnolia virginiana), a tree in the family Magnoliaceae native to southeastern North America; West Indian bay tree (Pimenta racemosa), a tree in the family Myrtaceae native to the Caribbean