Bay Leaf Dealers in Coimbatore

• Magnesium: 30%
• Iron: 238%
• Cultivation Type: Organic
• Sodium: 23 mg
• Potassium: 529 mg
• Admixture: 1%
• Botanical name: Laurus nobilis
• Carbohydrate: 75 g
• Protein: 8 gm

• Color: Green
• Usage/Application: Cooking
• Packaging Type: Plastic Packet
• Features: No pesticide
• Shelf Life: 6 Months
• Country of Origin: India
• Quality: High
• Feature: 100 % Natural
• Purity: 100%

• Saturated fat: 2.3 g
• Polyunsaturated fat: 2.3 g
• Monounsaturated fat: 1.6 g
• Total Carbohydrate: 75 g
• Calcium: 83%
• Vitamin B-6: 85%

• Type: Dried
• Style: Natural
• Color: Green
• Grade: Food Grade
• Drying Process: Natural
• Place of Origin: India

• Color: Green
• Usage/Application: Cooking
• Style: Dried
• Type: Natural
• Shelf Life: 1 Month
• Country of Origin: India
• Brand Name: Indian Roots
• Cultivation Type: Organic

• Form: Solid
• Grade: A
• Packaging Type Available: Packet, PP Bag
• Packaging Size Available(In Kg/In Ton): 10 Kg, 5 Kg Etc.

We have a well-developed all the in-house storage facility, laced with all the modern facilities. Also, we have hired a team of professionals who efficiently manage and maintain it. Our payment terms and conditions and easily comprehensible and our methods are practical. We do not impose hidden charges and ensure business is carried out ethically.

Dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews and braises in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

bay leaf or bay-laurel is one of the well-recognized culinary leaf-spices in use since the earliest times.  In the legends, bay laurel is deemed as the tree of the Sun god, under the celestial sign of Leo.   Botanically, bay tree belongs to the family of Lauraceae, in the genus; Laurus. It is thought to have originated in Asia Minor region, from where it distributed to all over the Mediterranean region and other parts of Asia.Scientific name: Laurus nobilis. The bay plant is a tall, conical, evergreen tree growing upto 30 feet in height. Yellow or greenish white, star-shaped flowers appear in clusters during early spring, which subsequently produce dark-green to purplish, single seeded berry. Its thick and leathery leaves feature elliptic, shiny, dark-green and measure about 3-4 inches in length. Bay leaves give off a pleasing and sweet aroma when added to dish. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavoring agent in the cuisines. The bay plant is a tall, conical, evergreen tree growing upto 30 feet in height. Yellow or greenish white, star-shaped flowers appear in clusters during early spring, which subsequently produce dark-green to purplish, single seeded berry. Its thick and leathery leaves feature elliptic, shiny, dark-green and measure about 3-4 inches in length. Bay leaves give off a pleasing and sweet aroma when added to dish. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavoring agent in the cuisines. Health benefits of bay leaf Bay leaf was highly praised by the Greeks and the Romans, who deeply believed that the herb symbolizes wisdom, peace, and protection. The spice contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health. This spice has many volatile active components such as α-pinene, β-pinene, myrcene, limonene, linalool, methyl chavicol, neral, α-terpineol, geranyl acetate, eugenol, and These compounds are known to have been antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties. Fresh leaves are very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural anti-oxidant that help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing and anti-viral effects. Furthermore, its fresh leaves and herb parts are very good in folic acid; contain about 180 mg or 45% of daily-recommended values per 100 g. Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby. Bay leaves are an excellent source of vitamin A; contain 6185 IU or 206% of recommended daily levels per 100 g. Vitamin A is a natural antioxidant and is essential for healthy visual sight. It is also required for maintaining mucus membranes and skin health. Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers. The spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism. This noble spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome-oxidase enzymes.

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