Bay Leaf

Bay Leaf in Urdu: تيج پات

Bay Leaf in Roman Urdu: Teejh Pat

Fresh aromatic leaves of different plants which are used in cooking are known as bay leaves and are eaten from earlier times. What matters is the flavor of the leaf rather then its taste as it is used as a seasoning in many dishes such as soups, daals, stews and many Mediterranean cuisines. If we eat it as a whole, it is sharp and bitter in taste. When the bay leaf is dried than the aroma of it turns herbal much similar to the smell of a flower or you can say like oregano's smell. Bay leaves uses are comparatively less then other spices but in some of the dishes it takes a key role. They are often used in rice for making biryani or curry in Pakistan. Before being cooked, they can also be grounded or crushed but it is easier to use it as a whole because than we can remove the leaves easily after cooking. One special benefit of bay leaf is that if they are placed scattered somewhere then there will be protection against mice, flies and roaches. 

Health and Nutritional benefits: