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: 

  • The Romans consider these leaves as wisdom, protection and peace.
  • Contains minerals and vitamins which are important for health.
  • Prevents many types of cancers.
  • The component of Vitamin C in it helps heal wounds and viral infections.
  • Contains good amount of folic acid which helps prevent problems in the new born babies.
  • Consists of potassium, manganese, copper, zinc and iron which regulate the blood supply in your body.
Bay leaves are hard to swallow or chew that is why if they are in your plate just take them out and keep it aside as they can stick somewhere and it might be hard to digest. So, be careful before eating them.