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A key ingredient in the Indian spice box, these bay leaves are nutrient-rich and can lend a distinct aroma to your preparations. Helps in improving digestion, heart-friendly, a herb perfect for diabetics acts as a stress-buster, protects your body from inflammation, natural wound healer.
Q & A
Bay leaf (Tejpatta / तेजपत्ता) is an aromatic leaf most widely used in cooking and preparing perfumes. The Indian bay leaf is basically a three-veined leaf that is elliptical, pointed, smooth and tough. They are used in fresh, dried or powdered form. Roasted and ground bay leaves are added to the Indian mixture of spices called “Garam Masala”. The oil extracted from bay leaves, called bay leaf oil has medicinal properties and is used to treat several ailments. Myrcene, which is a component of essential oils extracted from bay leaves, is used in perfumery. They also have the property of repelling flies, moths, mice etc. Apart from their culinary uses, they have medicinal properties and are known for their anti-bacterial, anti-fungal, anti-inflammatory, diuretic and astringent qualities. It’s also a good source of nutrients, vitamins and minerals. Bay leaves are known for their ability to protect the body against oxidative stress and aid in the management of diabetes. They may also help in improving heart health, reducing inflammation, alleviating respiratory issues, and optimizing digestion.