Bay leaves

BAY LEAVES

We are identified as one of a reputed Bay Leaf suppliers and exporters in India. Cultivated in well-equipped and hygeinic farms, our Bay Leaf is free from chemicals and other impurities. Where Purity is The Governing Factor. We ensure proper packaging of Bay Leaf confirming to only moisture free pakaging material.
Bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet gami) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry.
In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of India ay leaf, although they have a different flavor. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs.