Bay Leaf Dealers in Jodhpur

• Moisture: 13% max
• Cultivation Type: Organic
• Sodium: 23 mg
• Potassium: 529 mg
• Admixture: 1%

Dried Bay Leaves, also known as Tejpat, Tejpatta and Tamalpatra are available with us. Dried Bay Leaves refer to an aromatic leaf with their fragrance being more noticeable in cooked foods than their taste. The flavor of Dried Bay Leaves is slightly bitter and strongly aromatic. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Dried Bay Leaves have similar fragrance and taste to cinnamon bark, but milder. The aroma is more closely related to cassia. The appearance of Indian Dried Bay Leaves is same as that of other bay leaves, but their genus and culinary usage is different. Culinary Uses Fresh or Dried Bay Leaves are used in cooking for their distinctive flavor and fragrance. The Dried Bay Leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The Dried Bay Leaves also flavor classic French dishes, such as bouillabaisse and bouillon. In Indian cuisine, the leaves are most often used whole while tempering for vegetable dishes or biryanis and removed before serving.Crushed Dried Bay Leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly. Dried Bay Leaves are also used as seasoning for fish, meat, poultry, and as a common pickling herb. Preparation & Storage Dried Bay Leaves should be whole and olive green. Brown leaves will have lost their flavor. Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. Kept out of light in airtight containers, the whole leave will retain flavor for over two years. Health Benefits Dried Bay Leaves have many properties, which make them useful for treating high blood sugar, migraine headaches, bacterial & fungal infections, and gastric ulcers. Dried Bay Leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties.Dried Bay Leaves contain eugenol, which has anti-inflammatory and anti-oxidant properties.Dried Bay Leaves are also an anti-fungal and anti-bacterial. Dried Bay Leaves have also been used to treat rheumatism, amenorrhea, and colic pains. Minimum Order Quantity : 1000 Pouches

• Cultivation Type: Organic
• Grade: Food grade
• Packaging Size: 1 Kg
• Proteins: 5 to 10 %
• Carbohydrates: 42 %
• Botanical Name: Gymnema Sylvestre
• Purity: 100%
• Maturity: 97.00%
• Use: Medicinal

• Code: SP6
• Hindi Name: Tejpan
• English Name: Bay Leaf 
• Botanical_Name: Laurus Nobilis 

Bay Leaves or Laurus Nobilis are aromatic leaves, commonly known as laurel leaves. Bay Leaf is used in Cough, Cold, Headche and asthama. Bay Leaf is commonly used in Soups, Curries and variety of cuisines.

We are engaged in offering Bay Leaves to the customers at affordable prices. Bay Leaves are widely used for cooking purposes for their distinctive flavor and fragrance. The Bay Leaves are often used to flavor soups, stews, braises and other related food items. Bay Leaves are pungent and have a bitter taste.

Bay Leaves or Laurus Nobilis are aromatic leaves, commonly known as laurel leaves. Bay Leaf is used in Cough, Cold, Headche and asthama. Bay Leaf is commonly used in Soups, Curries and variety of cuisines.

We are offering bay leaves/ tej patta. Tej patta available

Bay Leaf, Ground Spices, Seed Spices, Blended Spices, Coriander, Turmeric