The bay leaves are usually used as a whole and then removed from the dish after cooking” they are sometimes marked in powdered form. It is picked and dried slowly under the shade away from direct sunlight so that it can retain their volatile essential oils. It can be grown wild but is occasionally semi-cultivated and is not widely available outside of this area.
|Recommended Application||Typically used to season cooking dishes like soups, stews, pasta and simple pot of rice|
|Taste & Aroma||It has a subtle bitterness and almost a minty flavor and has a sharp aroma|
|Cuisine||North america, central america, India, russia, france, italy, turkey, spain and mexico|
|Handling & storage||Bay leaves can be stored in sealed container in a cool, dry or dark spot|
|Shelf life||2 years|
|Country of origin||Mediterranean|
Bay leaf | Tej patta | तेज पत्ता | കറുവാപ്പട്ട |பிரியாணி இலை
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