Bay Leaf Dealers in Narengi Tinali, Guwahati

Radha krishna is engaged in offering a wide range of high quality bay leaves in india.   Specification & Quality- The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. It also one of the few herbs that doesnt lose its flavour when dried. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol.Uses Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably. Leave a Reply

• Brand Name: MMK EXPORT
• Shelf Life: 6 Months
• Place of Origin: India
• Part: Leaves
• Cultivation Type: Organic
• Vitamin B-6: 85%
• Total Fat: 8 g

Tej Patta, also known as Bay leaf, is dried aromatic leaf from Cinnamon tree (cassia tree) or Malabar leaf. Tej Patta have a subtle similarity to aromatic cinnamon bark and milder in flavor. Indian Bay leaf is a misnomer because it is desnot comes from the plant bay laurel, the source of European bay leaf. However, the use of word “bay leaf” has stuck. Tej patta is use to add sweet aromatic flavor to curry sauce, rice, and stews. Normally, a couple of whole dried Tej Patta are fried in oil or ghee and braised with sauce. At the end of the cooking, it is removed, before serving the dish. Tej Patta is not usually broken down and mixed with sauce as European bay leaf. Also spelled Tez Pata. Bay Leaf (Tej-Patta) * They are added to hot oil before the main ingredient, as frying releases their sweet perfume.

• Country of Origin: India
• Storage: Cool & Dry Place
• Form: Leaf
• Purity: 100%
• Aloin: 20%
• Anthocyanidins: =5%

Bay leaf / tezpattta, Raw Arecanut, Raw & dry turmeric

Lemon Grass oil, Bhut Jolokia Chilli Pepper, organic chilli, chitronela oil