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There may be health benefits associated with bay leaves, but most of the claims in viral social media posts are distorted, exaggerated or inaccurate.
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
The bay laurel is dioecious , with male and female flowers on separate plants. [8] Each flower is pale yellow-green, about 1 cm (3 ⁄ 8 in) diameter, and they are borne in pairs beside a leaf. The leaves are glabrous, 6–12 cm (2–5 in) long and 2–4 cm (3 ⁄ 4 – 1 + 5 ⁄ 8 in) broad, with an entire (untoothed) margin.
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Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus .
The tree's pungent leaves have a similar flavor to bay leaves, though stronger, and it may be mistaken for bay laurel. The dry wood has a color range from blonde (like maple) to brown (like walnut). It is considered an excellent tonewood and is sought after by luthiers and woodworkers. The tree is a host of the pathogen that causes sudden oak ...