A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used fresh or dried; dried bay leaves tend to have a slightly stronger flavor.
Bay leaves were used for flavouring 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 flavour many classic French dishes.In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala.
A 1-tablespoon serving provides about 5 calories, primarily in the form of carbohydrate. Micronutrients in bay leaves include vitamin A, vitamin C, vitamin B6, manganese, iron, and calcium.
How to store
Fresh bay leaves can be stored in a sealed ziptop bag and stored in the refrigerator. They can last for a week or two this way. Dried bay leaves can be stored in a cool, dry, and dark spice cabinet in a sealed container.
Hindi – Tej Patta
Kannada – Lavangada Ele
Malayalam – Be Ila
Marathi – Tamalapatra
Tamil – Piriyaṇi Ilai
Telugu – Be Aku