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Bay
Anyone who loves Mediterranean cuisine is undoubtedly a lover of bay leaves. Fresh or dried bay leaves are never eaten on their own but are sprinkled in most Mediterranean dishes, especially those that have a long simmering time, like soups, stews, stock and braises, for imparting a gentle savory flavor and layered fragrance to the food. These aromatic leaves that are put to wide variety of culinary use in the Mediterranean are actually the dried leaves of the Bay Laurel tree (Laurus Nobililis) and are known as the Mediterranean bay leaves. There is also another type of bay leaf which is the Californian bay leaf. The Californian bay leaf having a more intense flavor is not suitable for culinary application and is mostly used for landscaping.
Biological Information
The bay laurel tree though native to Asia Minor is cultivated all across the Mediterranean, as it thrives well in warm climates. Morphologically, it is a large shrub / small tree having a thick foliage. It bears clusters of small, cream colored flowers and dark purple berries.
Botanical Classification
- Kingdom: Plantae
- Order: Laurales
- Family: Lauraceae
- Genus and specie: Laurus nobilis
- Other names: Bay, Bay laurel and Sweet bay.
Culinary Uses of Bay
Bay leaves are found as ingredients in many traditional European cuisines as well as classic French dishes. The leaves are one of the important herbs that form a bouquet garni (French for "garnished bouquet"). This bundle of herbs containing bay leaves, and other ingredients like parsley and thyme are dropped into dishes such as stews or soups, and fished out of the cooking pot prior to serving. Even in Indian and Pakistani cuisine, bay leaves are used to flavor biryani and other pungent dishes. It is also added as an ingredient in the traditional Indian garam masala. For culinary use, bay leaves are either added as whole leaves or crushed and tied in a muslin bag or tea infuser. Ground bay laurel may also be used instead of whole or crushed bay leaves for lending a stronger taste and aroma to the dishes.
Benefits of Bay Leaves
- Bay leaf contains caffeic acid, quercetin, eugenol and catechins, all of which are known for their chemo-protective properties. Parthenolide in bay leaves is another component that restrains the proliferation of cancer cells, especially cervical cancer cells.
- As a highly nutritive source of vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium, bay leaves when included into everyday diet is believed to promote general heath and well-being.
- Bay leaves contain phytonutrients, caffeic acid, rutin, and salicylates, intake of which are vital to maintaining proper cardiovascular health.
- Bay leaves are also used as a popular folk remedy to treat arthritis, rheumatic pain and other inflammatory conditions – a practice used until date in aromatherapy. Herbalists of the Middle Ages used these leaves to increase appetite, promote regular menstruation, treat snakebite and insect stings, heal cuts and bruises, relieve colic and control urinary disorders.
- Bay is also externally applied for treating dandruff, boosting hair growth, and controlling scabies and skin inflammation.
- Other diseases in which bay leaf has proved its therapeutic efficacy are diabetes, stomach disorders, headaches, migraines, etc.
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