Bay leaf (കറുവയില വഴന ഇല बे पत्ती)
Bay leaves are an aromatic leaf that is frequently used in cooking. It is suitable for use whole or dried or ground. Bay leaves from India are also referred to as Tej Patta, which translates as ‘pungent leaf’ or Malabar leaf. Due to its distinct flavour and fragrance, this culinary herb is an integral part of Indian cuisine.
- Calories: 2,
- Carbs: 0 g,
- Fat: 0 g,
- Protein: 0 g
How to Use
- Bay leaves are frequently used in biryani, pulao, soups, and curries, as well as in the majority of Indian dishes.
- Bay leaves are high in vitamin A and C, as well as iron, potassium, calcium, and magnesium.
- They have been demonstrated to be effective in treating migraines.
- Bay Leaf contains enzymes that aid in protein breakdown and food digestion, thereby relieving indigestion.
100g, 250g, 500g, 1Kg