Bay Leaves


About Bay leaves

Bay leaves can be used to treat wounds and inflammation. Bay leaf, also known as ‘tej patta’ in India, is widely used in the preparation of a variety of dishes. Bay leaves can be used to enhance the flavor and taste of dishes such as curries, soups, biryani, pulao, fries, and others. Bay leaves are high in vitamin A, vitamin C, folic acid, minerals, and other nutrients. Bay leaves are also well-known for their age-old medicinal and healing properties, which can aid in the treatment of colds, sore throats, coughs, flu, diarrhea, and other symptoms. Consuming bay leaves in curries or as part of your meals can help relieve high stress hormone levels in your body, lift your mood, and calm your senses.It is also useful in the treatment of depression and anxiety disorders. Parthenolide, a phytonutrient found in bay leaves, has anti-inflammatory properties that reduce inflammation of the skin and joints while also lowering the risk of arthritis. With its antimicrobial properties, it is a natural wound healer that allows for faster healing of painful wounds. 

Bay leaves are aromatic leaves with distinct flavors and fragrances that are used in cooking. These leaves are commonly used to temper food and then removed before serving because they are only added to infuse fragrance.

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