Bay Leaf

Bay leaf

Botanical Name: laurus mobilis

Family: lauraceae

Parts used: leaf

General Information

Bay leaf, one among the world's oldest known herbs is a native of Asia minor. This spice is also known as 'Sweet laurel', 'Noble laurel’’True laurel’. It grows wildly in the mediterranean region. It is now cultivated in France, Belgium, Central and North America, Turkey, Italy, Russia and Israel. Turkey is a major exporter. In India, bay leaf is grown as a garden tree. Bay is an evergreen tree that grows to a height of 15-16 metres the leaves are 3-8cms long and 1-3cms wide.  To retain the green colour and spicy flavour.

Flavour Characteristics

Bay leaves have a delicate and aromatic odour and a spicy, bitter taste.

Usage

soups, casserole, stews, fish, meat, fish sauces, puddings and marinades. The distilled bay oil is used in a variety of liquors and in perfume industries.Bay leaf exhibits properties when boiled in water. When mixed with various herbs, it become a mouth -refresher. It helps whiten teeth and prevents pyorrhea. It stops bleeding of gums and clears skin blemishes.

Geographical conditions

Bay trees grow well in climates with low temperature.

Producing region

It is cultivated in small scale as a garden crop in Assam and otherNorth Eastern states of India.

Harvesting Season  : Throughout the year

Marketing Season  : Throughout the year