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Bay Leaves

These aromatic leaves of a small tree of the laurel family are native to India, with a waxy texture, elliptical shape and pungent, with a bitter taste, commonly used for preparing soups and casseroles such as:

• Gobi Aloo
• Chole
• Chicken Pullao
• Kesar Chawal
• many other tasty recipes

However, the uplifting strong aroma of bay leaves is ideal for cooking meat stews, beans, and vegetable soups. In the Western culture, bay leaves are more commonly known as laurel, described as tea-like, but characterized by a spicy and woody flavor, although there are a variety with a slightly minty menthol aroma, and another with bitter taste.

Today, bay leaves are still used in pagan rites and ancient traditions, such as that from the Greeks that used bay leaves as wreaths to crown their victors.

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