Bay Leaf Dealers in Hyderabad

(24 products available)
  • Dry Bay Leaf

    Dry Bay Leaf

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    • MaterialBay Leaf
    • Usage/ApplicationCooking, Seasoning
    • Shelf Life1-2 Years
    • TypeHerb
    • Nutritional InfoLimited
    • InstructionsAway From Heat And Light.
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  • Bay Leaves

    Bay Leaves

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    The Bay Leaves, fondly known as Tezpatta, have a bitter, minty taste similar to a cinnamon bark. We have become a distinguished Exporter of Bay Leaves from Hyderabad. The Bay Leaves are acclaimed to be used in stews, vegetable dishes, soups and other such culinary applications. Also, Bay Leaves act as an antiseptic that strengthen hair and moisturize the skin.
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  • Dried Bay Leaves

    Dried Bay Leaves

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    • Cultivation TypeOrganic
    • Packaging TypePlastic Packet
    • TypeDried
    • FormLeaves
    • Drying ProcessSun Dry
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    Bay Leaves

    Bay Leaves

    50 - 60 / Kilogram

    • MOQ1 Ton
    • Number Of FlowerNatural
    • Country of OriginIndia
    • Purity100%
    • GradeFood Grade
    • FamilyLauraceae
    • Binomial NameLaurus Nobilis
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  • Bay Leaf

    Bay Leaf

    80 / Kilogram

    • Shelf Life6 Months
    • GradeA
    • Packaging TypePolybag
    • Place of OriginIndia
    • Moisture13% max
    • Hindi NameTejpan
    • Minimum Order QuantityAs per Client Requirement
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  • Bay Leaf

    Bay Leaf

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    • Number Of FlowerHerb
    • Packaging TypeDried Or Fresh
    • Usage/ApplicationCooking
    • FlavorSubtle Addition
    • FormWhole Or Ground
    • MaterialLeaf
    • RemovalBefore Consumption
    • The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition
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  • Dried Bay Leaf

    Dried Bay Leaf

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    • MOQ1 Ton
    • Country of OriginIndia
    • Brand NameAML
    • FormLeaf
    • Fat0.64 g
    • Purity100%
    • SpecialtyNo Artificial Flavour
    • As<1ppm
    • Pb<3ppm
    • Anthocyanidins=5%
    ...more
  • Dried Bay Leaves

    Dried Bay Leaves

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    • GradeA
    • Place of OriginIndia
    • Biological SourceLaurus nobilis
    • FamilyLauraceae
    • Sodium23 mg
    • Potassium529 mg
    • Admixture1%
    • Calcium83%
    • Carbohydrate75 g
    • Description : Bay leaves come from several plants, such as : 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 (see Safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavour. Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to vegetables. West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae), used culinarily (especially in Caribbean cuisine) and to produce the cologne called bay rum. Mexican bay leaf (Litsea glaucescens, Lauraceae). Chemical constituents :The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, terpineol, and contain lauric acid also.Taste and aroma:If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, 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. Uses: In Indian cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatt? The Hindi term for Indian bay leaf), creating confusion between the two herbs. In the Philippines, dried bay laurel leaves are used in several Filipino dishes such as menudo, beef pares, and adobo. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger. Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks are placed on top of the leaves and the chicken is placed on top and smoked. The leaves are also added whole to soups, stews, and other Caribbean dishes. Varieties :Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The tree has height up to 7.5 mtr with zigzag branching, trunk up to 95 cm girth, bark rough, dark grey to reddish brown in colourManagementTo start with, nurseries were raised through grafting method in convergence with Horticulture department. 32 SHGs were selected for raising nurseries.It is estimated that after the end of the third year the farmers will earn about Rs. 500.00 per plant per year and after 6 years the farmers will earn around Rs. 1,000.00 per plant per year. In the meantime, the farmers have also been encouraged to resort to intercropping. Vegetables or pulse can be practised for inter-cropping for initial 1 to 2 years and later any shade loving crop can be cultivated. It is hoped that the farmers will get financial security by growing bay leaf.Irrigation/CultivationThese trees require full sunlight. They grow well in warm and moist climates. Bay leaves grow well in fertile, well drained soils with good organic matter.They thrive best in the soils with PH of 6.0 to 8.0.
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  • Dried Bay Leaves

    Dried Bay Leaves

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    • MOQ100 Kilogram
    • Packaging Size100gm, 200gm, 250gm, 500gm,1 Kg
    • Usage/ApplicationFor Cooking
    • Shelf Life6 Months
    • Packaging TypePlastic Bag, Plastic Pack
    • Country of OriginIndia
    • FormDried Leaves
    • Hindi NameTej Patta
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    Dried Bay Leaves

    Dried Bay Leaves

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    • MOQ1 Container
    • TypeHerb
    • MaterialBay Leaves
    • ColorGreen
    • PackagingSealed Bag
    • UsageCooking
    • StorageCool, Dry Place
    • Container Size20 and 40 Feet
    • We are a leading exporter, supplier, and trader of premium Dried Bay Leaves. Our high-quality herb is sourced from the finest Bay Leaves, ensuring a vibrant green color and fresh aroma. Packed in a sealed bag for freshness, these bay leaves are perfect for enhancing the flavor of your culinary creations. Ideal for cooking, our bay leaves should be stored in a cool, dry place to maintain their quality. Elevate your dishes with our top-grade Dried Bay Leaves today!
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  • Dried Bay Leaves

    Dried Bay Leaves

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    • MOQ10 Ton
    • Country of OriginIndia
    • StyleDried
    • FormLeaves
    • Drying ProcessNatural
    • UsageCooking
    • Hindi NameTej Patta
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  • Bay Leaves

    Bay Leaves

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    • Packaging TypePolybag
    • Shelf Life24 Months
    • Moisture13% Max
    • Our products are specially produces using premium raw materials to ensure they conform to international management systems of quality. We have tied-up with the leading names offering qualitative raw material. Also, we check on several parameters prior to procurement for ensuring high quality standards.
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  • Bay Leaf

    Bay Leaf

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    Bay Leaf, Spices, Beetroot Chips, Javitr
  • Dried Bay Leaves

    Dried Bay Leaves

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    Dried Bay Leaves (Tej Patta): Dried Bay Leaves (Tej Patta) are useful in beans, split peas, vegetable stews, spaghetti sauce, etc. to enhance the aroma. To add the richness, depth and flavour, the sweet bay leaves are the best option. The bay leaves are very delicate and need extensive care in the handling. We provide wholesale bay leaves to our customers as profitable deals. We are one of the prominent bay leaves exporters from India.
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  • Bay Leaves

    Bay Leaves

    48 / Gram

    Bay Leaves, Cuttle Fish Bone, Bajra Flour, Anjeer, Dried Aprico
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    Bay Leaf

    Bay Leaf

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    Bay Leaf, Agro Products, Turmeric Finger, Green Tamarind, Kashmir Saffro
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  • Bay Leaf, Bay Leaf Powder

    Bay Leaf, Bay Leaf Powder

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    Bay Leaf, Bay Leaf Powder, Curcumin Extract, Red Chilli & Red chilli powde
  • Bay Leaf

    Bay Leaf

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    Bay Leaf, Cardamom, Dry Copr
  • Tej Patta

    Tej Patta

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    • English nameBay leaf
    • Biological SourceLaurus nobilis
    • FamilyLauraceae
    • UsageMany Cooking & Medical industry
    • Pack TypePacked In Plastic Bags
    • UsesAs spices
    • PackedIn Jute Bag & Plastic Bag
    • Sodium23 mg
    • Potassium529 mg
    • Admixture1%
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  • Tej Patta

    Tej Patta

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    Tej Patta, Jaiphal, Dhaniya, Till, Ilaichi, Zeera, SHAH JEERA, Akhro
  • Bay Leaf

    Bay Leaf

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    Bay Leaf, Fennel, Curry Leaf Mint, Cumin, Coriande
  • Tejpatta Byleaf

    Tejpatta Byleaf

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    Tejpatta Bylea
  • Dry Bay Leaves

    Dry Bay Leaves

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    Dry Bay Leaves, Star Anise Seeds, Dry Curry Leaves, Ajwain Seed, Mace See
  • Bay Leaves

    Bay Leaves

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    Bay Leaves, Fenugreek Seeds, Mustard Seed
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