BAY LEAF
INTRODUCTION:
We all have seen our moms putting a large whole leaf in
rice or dal makhni and chhole preparation. We often end up
taking it out but love what it does to the curry, giving it a sharp and strong flavor.
The leaf is called tejpatta or bay
leaf.
Bay leaves are native spice of Mediterranean region and
widely cultivated in Europe, America and Arabian countries.
This aromatic leaf adds flavor and
aroma to a dish that is why it is widely used in cooking.
It comes from different plants across and named as per
their place of origin. For example: California bay leaf, Indian bay leaf, Indonesian
bay leaf, Mexican bay leaf etc.
It is called “Tejpatta”
or “Cinnamomom Tamala” in India. It is also a very prominent ingredient of the
mighty Garam Masala Powder.
MEDICINAL USAGE:
Apart from its flavor and taste scent, it has medicinal properties
too such as:
·
Healthy pack of Vitamins A, C, manganese,
potassium and iron.
·
It is one of the source of immune
booster
·
It aid in digestion.
·
Eases the joint pain from arthritis.
·
Effective in treating in type 2
diabetes.
RECIPE: KAADA OF BAY LEAF:
Normally it can be consumed anytime but as precautionary measure,
it is best in winters as prevents from cold and cough and boost up the immunity
that helps to fight against other health issues.
INGREDIENTS:
- · 4-5 dried bay leaves
- · 2 cardamoms
- · 1 liter of water
- · Sugar (optional)
PROCESS:
· Add leaves and cardamom to water and
simmer for 20 minutes.
Sieve the water and drink.Do share and comment if you like it....Also follow me on: https://www.instagram.com/thecrispysalt/
Stay healthy...
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