Herbal fragrance with medicinal properties.Strongly aromatic, good source of vitamins and minerals.

Bay leaf refers to the aromatic leaf of the bay laurel (Luaus nobles, Lauraceous). Morarka organics’ Fresh or dried bay leaves can be used in cooking for their distinctive flavor and fragrance. If eaten whole, they have a pungent, sharp and bitter taste. The fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract). In Indian (Sanskrit name Tamaal patra, Hindi Tej patta) and Pakistani cuisine, bay leaves are often used in biryani and other rich spicy dishes -although not as an everyday ingredient in home cuisine - but as an ingredient in garam masala. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves,but are more difficult to remove, and thus they are often used in a muslin bagor tea infuse.

Herbal fragrance with medicinal properties.Strongly aromatic, good source of vitamins and minerals.

Bay leaf refers to the aromatic leaf of the bay laurel (Luaus nobles, Lauraceous). Morarka organics’ Fresh or dried bay leaves can be used in cooking for their distinctive flavor and fragrance. If eaten whole, they have a pungent, sharp and bitter taste. The fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract). In Indian (Sanskrit name Tamaal patra, Hindi Tej patta) and Pakistani cuisine, bay leaves are often used in biryani and other rich spicy dishes -although not as an everyday ingredient in home cuisine - but as an ingredient in garam masala. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves,but are more difficult to remove, and thus they are often used in a muslin bagor tea infuse.