புன்னை இலை / பிரிஞ்சி இலை (Tamil) – BAY LEAF (English) – TEJ PATHA(Hindi)
Bay Leaf – The aromatic leaf from the bay laurel tree, is an essential component of the classic bouquet garni: parsley, thyme, and a bay leaf. The bittersweet, spicy leaves impart their pungent flavor to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. It’s also one of the few herbs that don’t lose its flavor when dried.
A flavor vinegar and pâtés, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached, and stewed dishes benefit from the addition, as do soups, stocks, and risottos. Add a leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding.
If eaten whole, they are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils in the perfumery, can be extracted from the leaf. They also contain essential oil eugenol.
Some Medicinal facts about BAY LEAF:
- Bay leaves are in entomology as the active ingredient in killing jars. The crush, fresh, young leaves are into the jar under a layer of paper. The vapors they release kill insects slowly but effectively, and keep the specimens relaxed and easy to mount.
- It has been as an herbal remedy for headaches
- They were to induce abortions and to have many magical qualities.
- Useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers.
- Shown to help the body process insulin more efficiently, which leads to lower blood sugar levels and to reduce the effects of stomach ulcers.
- They contains eugenol, which has anti-inflammatory and antioxidant properties.
- Bay leaf is also an antifungal and antibacterial, and has also been to treat rheumatism, amenorrhea, and colic.