Bay leaves

Bay leaves are a fragrant leaf from the laurel tree that is used as an herb. Bay leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.

Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.

There are two main varieties of culinary bay leaves: Turkish (or Mediterranean) bay leaves and California bay leaves. The Turkish variety is the most common, with a more subtle flavor compared to California bay leaves, which have more potency and a slightly mint taste. They are distinguishable by the shape of the leaf, with Turkish having the more familiar short and fat leaf versus the thinner and longer silhouette of the California variety.

The majority of fresh leaves sold in the U.S. are California bay leaves while the dried come from Turkey. Adding a fresh California bay leaf to a recipe could overpower the flavors of the dish and, thus, dried Turkish bay leaves are often preferred. Other varieties of bay leaves are used throughout the world, including the West Indian bay leaf and Indonesian bay leaf. There are a few species of bay leaf that are poisonous, specifically the cherry laurel and mountain laurel, but these varieties aren't sold as herbs. The bay leaves used for culinary purposes are not toxic and are safe to cook with.

Benefits:

The main advantage of using bay leaves is that they are adding flavor without adding extra sodium, fat, or calories. If ground bay leaf is used, small amounts of vitamins A, C, and B6, as well as iron, calcium, and manganese may be consumed.

1.Aid diabetes treatment: Reduced bad cholestserol levels and increased levels of HDL in patients with type 2 diabetes.

2.Fight inflammation: Bay leaf contains sesquiterpene lactones, which are known to fight inflammation by inhibiting the production of nitric oxide. Cineole, a major compound in bay leaf, was also found to fight inflammation. It achieves this by inhibiting the activation of inflammasome, another compound responsible for the activation of inflammatory responses.

3.Reduce cancer risk: Cineole, the main compound in bay leaves, was found to suppress the growth of leukemia cancer cell lines. Bay leaf was also found to be effective in breast cancer therapy.

4.Fight fungal infections: Studies highlight the antifungal properties of bay leaf, especially against Candida infection. The leaf can prevent the adhesion of Candida to the cell walls, thereby keeping it from penetrating the membrane. More studies are needed to better understand how bay leaf can work to fight fungal infections.

5.Improve skin health: As per one study, bay leaves can act against skin rashes. These leaves can also help prevent wrinkles and relieve skin from stress.

Serving way:

• Beef stew

• Roasted potatoes with fresh bay leaves and olive oil

• Creamy risotto

• Classic Italian Bolognese sauce

• Indian Chicken Curry

• Lamb Tagine

• Simple Vegetable Soup

• Seafood Chowder

• Pickled Cucumbers

• Mexican Posole