Bay Laurel (Laurus nobilis, Lauraceae) – Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour in the Mediterranean and Latin American cuisine.
California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, is similar to the Mediterranean bay laurel but has a stronger flavour.
Indian Bay leaf is the dried leaves belonging to species Cinnamomum Tamala. Leaves are around 7-8 inches in length. Leaves turn green on maturation. The bark is slightly reddish in colour, with three veins down the length of the leaf.
The flavour of the bay leaves is because of an alcohol-soluble essential oil. The leaves contain about 1.3% essential oils
Myrcene which is a component of many essential oils used in the perfumery can be extracted from the bay leaf. They also contain eugenol.
Apart from serving a role in Indian culinary, bay leaves are also used as an antimicrobial agent, antioxidant, anti-inflammatory agents.
Tejpat means power. It supplies energy or power to the body and relieves tiredness and fatigue.
Bay leaves are a great source vitamin C, A, iron, calcium, potassium, magnesium. They strengthen the immune system.
Bay leaves have been proven to be useful for migraines.
They contain enzymes which help in the breakdown of protein and this help to combat indigestion.
Caffeic acid and Rutin are both important organic compounds, found in bay leaves, that enhance our heart health. Rutin strengthens capillary walls in the heart and the body’s extremities, while caffeic acid can help to eliminate LDL or bad from the system.
The of and organic compounds in bay leaves, including phytonutrients, catechins, Linalool, and parthenolide, helps to protect the body from the effects of cancer-causing free radicals as cited by the journal Nutrition Research.1
Linalool, that is present in the bay leaves, can help to lower the level of stress hormones in the body.
Cineole, a major compound in bay leaf, helps to fight inflammation. It helps in inhibiting the activation of the inflammasome, another compound responsible for the activation of inflammatory responses.2 Bay leaves help to alleviate rheumatoid pain.
The organic compounds in the bay leaf are soothing for the stomach, relieve irritable bowel syndrome and also help to reduce the symptoms of Celiac Disease.
Bay leaves are good in lowering levels of glucose, cholesterol and triglycerides in the blood, bay leaf has been found to be effective in treating type 2 diabetes.
The bay leaves, which are boiled with water, also help to reduce the risk of high blood pressure.
Bay leaves contains antioxidants and antiseptic such as α-pinene, β-pinene, limonene, linoleic, methyl chavicol, nerol, α-terpineol and movicol. It has been found that these compounds are beneficial for the skin. Bay leaf contains vitamin C that can protect the skin against the damage caused by free radicals.
The regular consumption of bay leaves helps in regular menstruation.
Bay leaf contains volatile compounds that treat scalp and eliminate dandruff problem and also help to strengthen the hair follicles.
Bay leaves also helps to accelerate weight loss by boosting the metabolic rate.
(Also read –> Cardamom And It’s Amazing Health Benefits)