2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The laurel tree, also called laurel, has been known since ancient times for its incredible health and culinary benefits. His homeland is considered to be Asia Minor and the Mediterranean. The practice of adorning the victors with laurel wreaths came from the ancient Greeks, who introduced this custom.
The spice bay leaf complements the spicy dishes. It helps the dish and the ingredients in it to reach their full potential. Harmonizes well with other spices such as garlic, onion, allspice, black pepper.
It is added to various local and vegetable soups. It is also used as a preservative. What is specific about the bay leaf is that it is placed at the beginning of the cooking process and removed just before serving.
Several species of bay leaf are known. They come from the Laurel family. They are used fresh or dried both in cooking and in many recipes of folk medicine. Here they are:
Mediterranean bay leaf
This is the standard and well-known bay leaf in our country. Its use is the same as for all other species.
California bay leaf
The plant is also known as Oregon myrtle. The leaves are very similar to those of the Mediterranean bay leaf, but differ in one thing - the intense and much richer taste. Therefore, care must be taken with its use.
Indian bay leaf
Also called tejpat, this type of bay leaf has a taste and smell typical of cinnamon, but in lower doses. Visually, the Indian bay leaf is similar to other types of bay leaf, which is why it is also called by this name. However, this is incorrect, as it is from the same family as the laurel, but is of a different genus. Indian bay leaf is not used like other species, as it is closer to Chinese cinnamon cassia both in smell and taste.
Indonesian bay leaf
Known as mantin and down salami, this subspecies of bay leaf is mainly used in Indonesia and Malaysia. Fresh and dried leaves are used to flavor mostly meat and in rare cases - vegetables. Indonesian bay leaf has a different and weaker smell than other species. In addition, in order to release its aroma, it must undergo a certain heat treatment.
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Bay Leaf
The bay leaf has been recognized as a sacred plant for thousands of years - it is an ideal spice for many dishes and exquisite dishes, but it is also famous for its healing properties. In cooking, bay leaf gives food a specific flavor and makes it tastier, and as an added bonus bay leaf gives a very beneficial effect on human health.
Let's Cleanse Our Body With Bay Leaf
The popular spice bay leaf can be used not only to flavor dishes - with it you can make a healing decoction that cleanses the body of accumulated toxins and salt. Why is it necessary to cleanse the body periodically? Toxins that accumulate in a person's body interfere with the proper functioning of the organs, which means that the body is weak and it is easier to get sick.
Culinary Subtleties In Cooking With Bay Leaf
Bay trees have been valued since ancient times. Their leaves have been used to treat a number of diseases for thousands of years. And investing in cooking is the easiest way to reap the benefits. By adding bay leaf to our dish we get a unique taste and a bouquet of health benefits.
Bay Leaf For A Healthy Stomach
Bay leaf can be used in various dishes - the taste of the spice goes to soups and sauces, dishes, marinades, and is added to canning. The aromatic spice, which has a bitter note, combines well with onions and garlic, black pepper, allspice and more.
Benefits Of Bay Leaf Decoction
Bay leaf is a well-known spice, but it also has healing properties if taken in the form of a decoction. In the culinary world it is widely used for pork and beef, it is also suitable for lean dishes such as lentils. It has a very specific and strong smell, so when you put it in a pot, it is enough to add just one leaf to add flavor.
