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Pleasantly aromatic, bay leaf is one of the well-recognized culinary leaf-spices in use since the earliest times and is always found in the kitchen spice-box in India . Bay leaves give off a pleasing and sweet aroma when added to the recipes.
Store bay leaf in an airtight jar or container and keep away from direct light. Since they lose flavor early, they should not be kept for longer than a year.
Uses: Can be added to flavor fried-rice, biriyani, chutneys, etc. and also to many classic sauces such as bread sauce, tomato sauce or to flavor cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes. Bay leaf used to flavor sweet dishes like sweetbreads, custards, and creams.
Culinary Uses
1. Flavoring Dishes:
Used in curries, biryanis, soups, and stews to enhance aroma and taste.
2. Spice Blends:
Integral to garam masala and other Indian spice mixes.
3. Infused Beverages:
Boil bay leaves in water with cinnamon and honey for a soothing tea.
4. Marinades:
Adds depth to marinades for meats and vegetables.
5. Baking:
Used in European baking for a subtle herbal touch.
