Description
Biryani as we know it may not have been the same without out this fragrant, leathery leaf. So would a lot of other fragrant and flavourful dishes we Indians take for granted. Bay leaf is used either fresh or dried. The flavour of this leaf intensifies as it it dries so does its fragrance.
Bay leaf usually refers to the dried leaves of the bay laurel tree, scientific name Laurus nobilis.
Dried bay leaves are pantry staples that silently elevate taste while offering traditional wellness benefits.
Key benefits of bay leaf:
- Source of vitamins A, C and B6, and minerals like potassium and magnesium.
- Has anti-inflammatory and antioxidant properties which may support general health.
- May help with digestion and gastrointestinal comfort (traditional use).
- May support healthy blood-sugar and cholesterol regulation.
- Easy to infuse into dishes without major change to cooking routine—helps flavour smart.
How to store:
- Store whole bay leaves in an airtight jar or bag to preserve aroma.
- Keep in a cool, dark, dry place, away from moisture, steam or sunlight.
- Older leaves lose aroma faster—if they no longer smell strong when crushed, replace them.
- Use clean, dry utensils; slow-cook leaves to release flavour, then remove before serving.
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