Bay Leaf Dealers in Guwahati

we are offering dry bay leaf. bay leaf one among the world's oldest herbs is a native of asia minor. this spice is also known as 'sweet bay', 'bay laurel', 'noble laurel' and 'true laurel'

The Dry Bay Leaves that we Supply as well as Export are widely demanded across the globe for their purity and richness they add to the food items. Our Dry Bay Leaves bring us repeated orders from the customers. Dry Bay Leaves of the quantity from 10 kgs to 100 kgs is packed in Thermocol packing, Jute bags or Plastic bags. Bay leaves organically grown in hills of Meghalaya. Specification Type : Bay LeafStyle : DriedPart : LeafColor : Green Used InBeansSplit peasVegetable stewsSpaghetti sauce, etc. FeaturesVery delicateVersatile and irresistible aroma and tasteHave essential oilPure and fresh

Sometimes Tejpatta is also called as Indian Bay leaf, it is misleading. Bay leaf is from Bay Laurel. The flavor of Tejpatta is totally different from Bay leaf. Physically, the Bay leaf has a single vein in the center. Tejpatta is a tough three-veined leaf. Tejpatta is twice as wide and long than bay leaf. Tejpatta renders the aroma and flavor of Cinnamon or Cassia to the foods. It is a common spice used in North India specially to make Mughalai dishes. Tejpatta is also common in Nepal and Bhutan and Assam where it is known as Tejpat Bark of Malabathrum tree can be used as a Cinnamon but at much reduced quality Indian Name: Tej Patta Botanical Name: Laurus nobilis L Family Name: Lauraceae Parts Used: Leaf Habitat: India and Mediterranean region Origin Bay leaf is native to Asia Minor from where it reached to Mediterranean . Bay leaf is not grown in the northern regions as they are susceptible to cold climate. They are grown all over in the Mediterranean. Region whereas Turkey is one of the main exporters. These leaves are also grown in the regions of France, Belgium, Central and North America, Turkey, Italy, Russia Israel and India.

It is commonly used in cooking.Fresh or dried bay leafs are cooking for their distinctive flavour and fragrance.The leaves should be removed from the cooked food before eating

We serve as the key manufacturer, exporter and supplier of a wide array of superior quality Bay Leaves in Guwahati, Assam. They are well acclaimed and demanded for their purity and rich flavor in India and overseas. Their primary uses are as taste enhancers of food. Our trusted clients can avail these products at a reasonable price range.   Features : Rich in Flavor Pure Economical

Radha krishna is engaged in offering a wide range of high quality bay leaves in india.   Specification & Quality- The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. It also one of the few herbs that doesnt lose its flavour when dried. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay 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 used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol.Uses Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably. Leave a Reply

We are one of the eminent provider of bay leaves. The leaves that we provide are known for their quality and long-lasting aroma. These are packed in hygienic and moisture-less packing to ensure their longer shelf life. synonyms : botanical : cinnamomum tejpata french : laurier des indes german : indisches lorbeerblatt, mutterzimt greek (old) : malabathron hindi : tej-patta, tejpat latin : malabathrum maithili : patrak marathi : tamal patra tamil :talishapattiri, ilavangapattiri, pattai urdu : tez pat used plant part : leaves. The bark may be used as an inferior substitute of cinnamon or cassia plant family : lauraceae (laurel family) sensory quality : strongly aromatic, somewhat reminiscent to cinnamon or cloves main constituents : in the essential oil from the leaves, mostly monoterpenoides were found: linalool (50%) is the major compound, whereas α-pinene, p-cymene, β-pinene and limonene range around 5 to 10% each. Phenylpropanoids appear only in traces: newer work reports 1% cinnamic aldehyde and no eugenol, whereas older literature speaks of traces of both compounds origin : south slopes of the himalayas and the mountains of north eastern india, extending into burma etymology : the sanskrit name tamalapattra means dark leaf, although that seems poorly motivated. Greek traders took that name to their own language, but falsely identified the sanskrit word as a plural form with definite article, (to) malabathra for which they backformed a singular (to) malabathron. This name was then taken by the romans as malabathrum or malobathrum.

Being one of the most renowned suppliers of Bay Leaves from Guwahati, Assam, India, we pride in delivering the supreme range of Bay Leaves to our clients. While Bay Leaves are famous for being a taste stimulant, these are essentially used to add a distinct flavor and aroma to the dishes. We have a team of dedicated workers who hygienically processes the Bay Leaves using advanced technology and high-quality components. While the Bay Leaves can be availed at low market cost, we source them from reliable vendors in the market.

We have Best quality Bay Leafs from North East of India . We have Bay Leafs of all sizes. our Leafs are best in colour and Fragrance . Mainly Bay leaf is used in Cooking Non Veg Items and Biryani ( Rice preparation ) to enhance flavour . These are dried Leaves with high Flavour.

Broom Grass, Jute Ba

Fresh Bay Leaf, Cinamon, Blackpeeper, Poppy Seed

Bay leaf / tezpattta, Raw Arecanut, Red Supari, CK & RK supar