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.
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.