Indian Bay Leaf
Whole, organic Bay Leaf
Whole, organic Bay leaves
Dried bay leaves can be used whole or crumbled when added to cooking or consumed as a tea.
Added to soups and stews, dried bay leaf lends a peppery taste with notes somewhere between oregano and marjoram.
Indian Bay Leaf
Organic Indian Bay leaves are aromatic leaves used in cooking. Known as cassia leaf or tejapatta, they add a subtle cinnamon flavor to your dishes.
Uses
Cosmetic: Use in infused oils and vinegars for hair and skin.
Culinary: Add to soups, stews, braised meats, fish and vegetable dishes.
Household: Deters mice, moths and some insects.
Aromatic: May be burned as incense. Certain aromatic compounds are isolated from the herb for use in cough medicine, mouthwash and perfumes.
About
Origin: Turkey, Egypt
Active compounds: cineole (up to 45%), myrcene, eugenol, lauric acid, linalool, geraniol and terpineol
Whole bay leaf retains flavor for several years, although color may fade.
Storage tips: Store in a sealed container away from direct heat, light and moisture.
Yuma Herb and Spice Shop 