Bay leaves
Hindi Name: Tej Patta
Botanical name
Laurus nobilis L
Family name
Lauraceae
Commercial part
Leaf
Popularly known across the globe for its versatile and irresistible
aroma and taste, bay is the leaf of an evergreen tree that is recognized
by names as, 'Sweet bay', 'Bay laurel', 'Noble laurel' and 'True
laurel'. Originating in the South slopes of the Himalayas, the bay
leaves have essential oil from the leaves containing cinnamic aldehyde
and traces of eugenol as its main constituents.
This bay leaf besides being a native to the Mediterranean also has the
pride of adding wondrous flavor and scent to the Indian cuisine. Indian
bay leaves belong to a tree closely related to cinnamon whose leaves
form a good substitute. Bay leaves are tough three- veined leaves that
are very popular in Northern India, but are little known in other parts
of the country. The reason for so much use of bay leaves in Northern
India is the influence of the Mughal reign during which North Indian
cuisine adopted this flavor. In the Imperial Northern Indian (Mughal)
cuisine, bay leaves appeared frequently in biryanis (rice dishes) or
kormas and hence soon formed an essential part of the mostly used blend
of spices (garam masala).
In the by gone era, conquerors and poets of heroic and poetic fame worn
the wreaths of bay leaves. Today, bay leaf is one of the most sought-
after culinary spices for flavoring soups, casseroles, stews, fish, fish
sauces, meat, poultry, pudding and marinades. It is an essential
ingredient of Bouquet garni. Bay oil is popular in a variety of liquors.
In India, bay is grown in a relatively small scale in homestead gardens
and hence Indian bay leaves are hardly available in the West. Thereby
most books encourage the use of laurel (the bay leaf of the
Mediterranean) instead or the South American Boldo leaves along with
small pieces of cinnamon bark.
| Name in International
Languages |
| Spanish: |
Laurel |
| French: |
Laurier |
| German: |
Lorbeer |
| Swedish: |
Lager |
| Arabic: |
Ghar |
| Dutch: |
Laurier |
| Italian: |
Alloro |
| Portuguese: |
Loureiro |
| Russian: |
Laur |
| Japanese: |
Gekkeiju |
| Chinese: |
Yuch-kuei |
|
