Bay Leaf

Also known as: 
Tejapatta, Patta leaf

They are aromatic leaves sourced from 6 types of trees, and each has a unique flavour. The bay leaf used in Indian cooking has a fragrance and taste similar that to cinnamon. 
If eaten as is, bay leaves are pungent and bitter. But when dried, they become more herb-like.

Commonly used in: 
Rice dishes like Biriyani and pulav, in meat dishes and as an ingredient in garam masala. 

Health Benefits: 
Fresh bay leaves are very rich in vitamin C, which helps remove free radicals. It also has immune booster, wound healing and anti-viral properties. Bay leaves are a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.