Bay Leaves
Bayleaf is an aromatic leaf that is often added to soups, gravies and rice preparations for the strong fragrance it imparts.
Culinary Uses
• Fresh or dried bayleaves are used in cooking for their distinctive flavour and fragrance.
• The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean Cuisine.
• The leaves also flavour classic French dishes such as bouillabaisse and bouillon.
•
In Indian cuisine, the leaves are most often used whole while tempering
for vegetable dishes or biryanis and removed before serving.
• Bayleaves can also be crushed (or ground) before cooking.
•
Crushed bayleaves impart more of their desired fragrance than whole
leaves, and there is less chance of biting into a leaf directly.
Health benefits
• The properties
of bayleaves make it useful for treating high blood sugar, migraine
headaches, bacterial and fungal infections, and gastric ulcers.
•
Bay leaves and berries have been used for their astringent, carminative,
diaphoretic, digestive, diuretic, emetic and stomachic properties.
• Bayleaf contains eugenol, which has anti-inflammatory and antioxidant properties.
• Bay leaf is also antifungal and antibacterial.
• Traditionally, it has been used to treat rheumatism, amenorrhea, and colic pains.
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