Pureorganio's Organic Whole Bay Leaf (Tej Patta) has no chemical,no pesticides,vegan and also made with traditional hand pounding method. It is certified by Indian organic, USDA Organic, Jaivik Bharat and EU.
Organic Bay Leaf
In many national cuisines, the bay leaf is a staple: cooking pelmeni without it? Making a stew without fishing the bay leaf out before eating? Unthinkable. Most hearty winter or soup dishes, especially in the Slav kitchen, cannot do without it. But what even are bay leaves?
The bay leaf is an aromatic leaf coming from the bay laurel tree. It doesn't lose flavor when dried and is usually added as a herb in whole form or dried and ground. When dried, the taste of bay leaves reminds faintly of oregano and thyme though the aroma is slightly floral.
What are bay leaves
The most common bay leaves grow on the bay laurel plant; however other kinds of bay leaves include the Indian bay leaf, the California bay leaf, and the Mexican bay leaf. This plant grows in warm climates, and the leaves are thick and leathery. They are typically for ornamental use. Usually, bay leaves are used for cooking and are typically added to soups and stews, cooking with it but then being removed before serving the dish. The fresh bay leaves are less aromatic than dry ones, so most recipes call for dried. Additionally, fresh bay leaves are more likely to be expensive and don't last as long.
How to cook with organic bay leaves
Bay leaves don't soften when cooked, which means they can have sharp edges that can cut your mouth. For that reason, they should be added whole and taken out before eating. The herb doesn't add any particular taste, especially as it only stews with the meal, but it enhances the dish's existing flavors. For the best result, the leaf should be added as early as possible, allowing it to give off as much flavor as possible.
Bay leaves are believed to provide various health benefits as well. Some people prepare tea with their bay leaves, or they might add them to their bathwater. Bay leaves are said to be a remedy for various health problems such as gas, dandruff, or joint pain. Cooking with ground bay leaves also adds small amounts of vitamins A, C, and B6 and the nutrients iron, calcium, and manganese.
You can store dried organic bay leaves for a relatively long period of time. When sealed properly and being stored in a cool, dark, and dry place such as your spice rack or the pantry, the leaves can last up to one year and not lose their flavor and smell. If you want to make them last even longer, you can store them in a well-sealed package and put them in the freezer, which will aid in the leaf keeping the flavor and the floral fragrance.
Overall, organic bay leaves are a versatile herb that is great for hearty stews and anything else with a soup-like consistency. Keep in mind to take the leaf out before serving. Remember that usually, the leaf itself does not add flavor; it is merely a carrier for the other flavors to give them their time to shine.