CountrySpices Bay Leaf (Sun Dried)

Glossy, dark-green bay leaves aka tej patta can be used fresh, however, they are at their best after being allowed to wilt under the shade for few days till their bitterness has gone leaving the leaves a paler green in colour but still retain their pleasing aroma. Bay leaves give off a pleasing and sweet aroma when added to the recipes. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavouring agent in the cuisine.

This noble spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. If you stumble upon bay leaves in the cooked food, just keep them aside before eating. Besides being quite strongly flavoured, these leaves are leathery in texture and tough to chew and swallow.