2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bay leaves come from the Mediterranean and Asia Minor. It was known to the ancient Greeks, who revered it as a sacred plant.
The winners were decorated with it and added to spicy dishes. Used in cooking, bay leaf turns any dish into an exquisite delicacy. Today, there are several types of bay leaves: Mediterranean, California, Indian and Indonesian.
Dried bay leaves are used as a spice. Half or a whole sheet is enough for four portions. In cooking, add at the very beginning and remove shortly before serving.
Dried bay leaves are a kind of symbiosis between cloves and cinnamon. They are most widely used in the Mongolian cuisine of North India. In the West, the spice is more of a culinary phenomenon, which is interesting to try.
Due to its not so wide use, at times it is difficult to detect. Increasingly, however, amateur gardeners bring it to their gardens. It is most often added to baked dishes, such as potatoes and fish in the oven, as well as dishes with beans.
Bay leaf is an unpretentious spice and combines well with onions, garlic, juniper, allspice, black pepper, vinegar. It is mostly added to soups and dishes of beef, game and mutton.
The spice is a wonderful preservative, which is why it is used in pickles, marinades, sauces and canned food. Of the drinks, it corresponds best with wine.
Bay is not recommended for kidney, bile, liver and stomach diseases, as it irritates the lining of the stomach.
In Bulgaria, in addition to being a spice, bay leaf is also used in traditional medicine. It stimulates the appetite. It also helps with bronchitis, asthma, gas in the stomach and intestines.
An essential oil is also extracted from it, which is used to flavor medicinal products and as a diuretic.
Anti-inflammatory ointments are also prepared from bay leaves. Today, the herb is also an important spice for Ayurvedic practices.
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