Recipes India - Bay Leaves
by Mrs Annamma Philippose (Feedback)
Bay Leaves In India the Bay laurel tree originates in the South slopes of the Himalayas. The bay leaves have essential oil from the leaves containing cinnamic aldehyde and traces of eugenol as its main constituents. Even though the bay leaves are native to the Mediterranean, they have given wondrous flavor and scent to the Indian cuisine. Indian bay leaves belong to a tree which is related to cinnamon. They are tough three- veined leaves and are very popular in Northern India, but are little known in other parts of the country. The reason for the popularity of bay leaves in Northern India is that Mughals influenced North Indian cuisine which adopted this flavour. In the Imperial Mughal cuisine, the bay leaves were used frequently in biryanis and kormas. Thus they formed the essential part of the mostly used blend of spices. Today, bay leaves are one of the most sought- after culinary spices for flavoring soups, casseroles, stews, fish, fish sauces, meat, poultry, pudding and marinades.
The Bay leaves are known for their versatile and irresistible aroma and taste. They are the leaves of an evergreen tree called the Sweet bay or the Bay laurel or the Noble laurel or the True laurel.
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