Bay Leaf, Style : Dried

Bay leaves bay leaves are native of asia minor and are known by the name of 'sweet bay', 'bay laurel', 'noble laurel' and 'true laurel'. Indian bay leaf has similar fragrance and taste to cinnamon bark, but is milder. The aroma is more closely related to cassia. The flavor can be improved and bitterness can be reduced by using appropriate drying procedure. A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used either fresh or dry, but dried bay leaves tend to have a stronger flavor. Inlet leaf is utilized broadly for culinary purposes on account of its solid sharp flavor and fascinating smell. They offer profundity to alternate flavors and build their extravagance. Inlet leaves offered by are sun dried and sourced from solid producers. The bat leaves offered by us are hygienically pressed for restoring their common smell and flavor.