Bay leaf (Tejpatta)

Bay leaf not only has medicinal properties but is also used in cooking. The freshly dried bay leaves have a warm aroma, which is infused into cooking. The leaf is crushed before being used. The leaf is used for flavoring stews, dishes that need a long time to cook and soups. The aroma of the leaves is much more noticeable than the taste. The fragrance of the dried leaf is herbal and floral. The spice contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health. The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu symptoms.