Calling Back The History Of Bay Leaf
January 12, 2009
What is bay leaf after all and why is it not so famous when compare to other Indian ingredients of spice? The leaf is abundantly seen in the Eastern part of India; they mix it with dall curry and fish curry. Some even use it as tea aroma. The leaf is quite pungent and has strong smell (aroma). The leaf has got similar function like cardamom, cinnamon and clove. Its appearance, it resembles jackfruit leaf but in a more slenderical version.
Looking back to the history of its origin, it was significantly used by Greek and Roman men. And it is considered as Mediterranean origin. The leaves were the integral part of Roman and Greek kitchen’s ingredients. This was used as royal crown during those days in Greek to victors and achievers.
The use of the bay leaf is great and can be used as fresh green and you can store them as well for the future use. However, you must cover the containers tightly so that the leaves do not get fungus and spoiled. The leaf still plays significant role in our own food. This leaf is used in making biryani and pulao type food. It tastes amazing when mixed with non vegetable curries like fish and that’s the reason why it is famous in the Eastern India. The aroma in food smells incredibly amazing.
You can store the leaves and they don’t get spoiled. The leaves are not merely for serving the tastier foods and tea but they also have the properties of healing headaches and other stuffs. It also relieves body discomfort. If your tea is added with a bit of its leaf then it delivers a great smell. Yu can use the leaf for making stew as well; it gives delicious taste when mixed.
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