The bay leaf adds a layer of flavor to many foods. This herb is widely used in the Indian subcontinent its mysterious aroma redolent of cinnamon, clove, nutmeg, cardamom and all-spice. The Indian bay leaf is very different from the European, Caribbean and Californian varieties and one cannot be substituted for the other. Rich in iron, manganese, Vitamin C, calcium, copper, B vitamins and minerals, the bay leaf is a welcome addition to numerous savory dishes.
The bay leaf is often used in dishes like biryanis and korma, gravies and soups and stews. It is typically added at the beginning of the cooking process, as it releases its complex flavors gradually during simmering and cooking. It is also removed from the food before serving. The bay leaf may be dried and added to garam masala and other blended masalas in a small quantity.
- Aids digestion
- Offers pain relief
How to use:
Add 2-3 bay leaves to rice dishes like biryanis and pulao, soups and stews, lentils and whole beans, tomato-based pizza and pasta sauces.