Bay leaf
Bay leaf refers to the aromatic leaves of several plants used in cooking. These leaves come from a variety of species, including: Laurus nobilis (bay laurel), Syzygium polyanthum (Indonesian bay leaf), Cinnamomum tamala (Indian bay leaf), and Umbellularia californica (California bay leaf).
Description
Bay leaves are typically used in their dried form as a flavoring in a variety of dishes, and are an integral part of the bouquet garni, a bundle of aromatic herbs used in traditional French cooking. The leaves are most often used whole and removed before serving. In addition to their culinary uses, bay leaves have been used in traditional medicine and have symbolic significance in some cultures.
Species
Laurus nobilis
Laurus nobilis, or bay laurel, is a tree native to the Mediterranean region. It is the species whose leaves are most commonly referred to as "bay leaves". The leaves are shiny, dark green, and can be up to 3 inches long.
Syzygium polyanthum
Syzygium polyanthum, also known as Indonesian bay leaf or daun salam, is a species of tree native to Indonesia. Its leaves are used in many Indonesian dishes.
Cinnamomum tamala
Cinnamomum tamala, or Indian bay leaf, is a tree native to India and Nepal. Its leaves have a flavor similar to cinnamon and are used in Indian cooking.
Umbellularia californica
Umbellularia californica, or California bay leaf, is a tree native to coastal forests of California and slightly into Oregon. Its leaves have a stronger flavor than those of the bay laurel.
Uses
Bay leaves are used in a wide variety of dishes, from soups and stews to meat and vegetable dishes. The leaves are often used in slow-cooked dishes, as they release their flavor slowly.
Health Benefits
Bay leaves have been used in traditional medicine for their supposed health benefits. They are believed to have anti-inflammatory, antioxidant, and digestive properties.
See Also
Bay Leaves
Indian bay leaf - tejpatta - indisches Lorbeerblatt
Syzygium polyanthum
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