BAY LEAVES



WHAT IS BAY LEAF?

A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used fresh or dry, but dried ones tend to have a stronger flavor.

Fresh bay leaves are a shiny dark green on their tops with a duller, lighter green underside. When they're dried, they look pretty much the same on both sides.

Bay leaves are not generally eaten but are rather simmered in a sauce or included in a braising liquid, and then removed before serving.

Bay leaf is sometimes ground into a powder and used almost like a spice.

In addition to simmering them in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and they can be added to the liquid for cooking rice.

There's a misconception that bay leaves are poisonous, but be assured that the practice of cooking with poisonous ingredients is very much frowned upon in the culinary arts. There do happen to be a couple of species of bay leaf that are poisonous, specifically the cherry laurel and mountain laurel, but these varieties aren't sold as herbs.

The reason bay leaves are removed before serving has to do with the fact that the leaves have sharp points and can stab you in the mouth if you bite down on them the wrong way.


HISTORY

The bay leaf references various plants, including bay laurel, California bay leaf, Indian bay leaf, Indonesian bay leaf or Indonesian laurel, West Indian bay leaf, and the Mexican bay leaf. However, Turkish bay leaves are the most commonly used type from the ancient tree, Laurus nobilis.

It seems that various references to the bay leaf species of this aromatic plant can cause some confusion in regard to the true bay leaf, but to be a true bay leaf, it must come from the tree Laurus nobilis. It may also be called bay laurel or sweet bay.

The tree is an evergreen of the family Lauraceae, originating in the Mediterranean. The baby leaf is delicately fragrant with a bitter taste and holds about 2 percent essential oil. It’s most common to use the dried version of the whole leaf when cooking, then removing the leaf from the dish before serving.

The bay leaf goes way back to ancient times when wreaths of laurel were made to crown victorious athletes in ancient Greece, which inspired the famous crown for the winners of the Boston Marathon and the Olympics. Furthermore, it was Nike, also known as Victory and the origin of the name for the well-known Nike shoe, that led the path for the laurel wreath to adorn heads of athletes worldwide. Representing the goddess of strength, speed, victory, glory and fame, Nike flew around battlefields rewarding the winners with the now famous wreath of laurel leaves (bay leaves).

Due to its menthol-like fragrance, early European settlers named the bay tree pepperwood. The Salinan Indians created a poultice to help those suffering with seizures by combining bay leaves with cinnamon, nutmeg and olive oil, and some tribes placed a single leaf into the nostril to cure headaches. It was even used to attract deer by some hunters. And let’s not forget the fun the Karok Indian children had tossing the leaves into a fire so that they would make a firecracker-like sound.


NUTRITION FACTS

One tablespoon (two grams) of crumbled bay leaf contains about:
  • 5.5 calories
  • 1.3 grams carbohydrates
  • 0.1 gram protein
  • 0.1 gram fat
  • 0.5 gram fiber
  • 0.1 milligram manganese (7 percent DV)
  • 0.8 milligram iron (4 percent DV)
  • 108 IU vitamin A (2 percent DV)


HEALTH BENEFITS

Antimocrobial and Antioxidants Qualities

Bay leaf, including bay leaf essential oil, offers antimicrobial and antioxidant benefits. A study conducted at North Carolina Agricultural and Technical State University focused on the antimicrobial and antioxidant activities of specific essential oils from white wormwood, rose-scented geranium and bay laurel on fresh produce against Salmonella and E. coli. All three essential oils showed antioxidant properties, with the highest activity occurring in bay laurel essential oil

May Prevent Candida and Contain Wound-Healing Benefits

Bay leaf has been shown to provide antifungal properties. A study published in the Archives of Oral Biology was conducted demonstrating the antifungal potential of the essential oil of bay laurel against candida. In the study, the bay laurel disrupted adhesion of candida to cell walls, therefore reducing its ability to penetrate the membrane, making it a great addition to a candida diet in order to combat this condition

In addition to fighting candida, bay leaf has been used as an extract and in a poultice to heal wounds in rats. While it wasn’t as effective in healing wounds as quickly or as effectively as the Allamanda cathartica. L. extract, the bay laurel extract did show improved wound healing compared to the control group

May Help Fight Cancer

Evaluation of the use of bay leaf extracts showed that both the leaves and fruits were potent against breast cancer cell models. The study notes bay leaf as a potential natural agent for breast cancer therapy by comparing cells that were induced with the extracts and those that were not. Cell death occurred in those that were induced, making bay leaf a possible natural cancer treatment option

Further research published in Nutrition and Cancer suggests that it may help fight colorectal cancer. In vitro studies were conducted using extracts of the bay leaf against colon cancer cell growth. By using a process of incorporating ingredients, such as bay leaf into food, results exhibited the potential for colon cancer-regulating properties, showing relevance to protection against colorectal cancer during early stages of detection

Could Be Useful for Diabetics

It’s possible that bay leaf can help lower blood sugar levels. Research suggests that by taking ground bay leaf two times per day, blood sugar levels and cholesterol levels (LDL) dropped in participants in the study. It’s important to note that this study included the regular medication that the subjects were using for diabetes. However, the benefits were positive, also showing that it increases the good cholesterol (HDL).

Further research by the Journal of Clinical Biochemistry and Nutrition reveals that bay leaves may improve insulin function. The study was conducted to determine if bay leaves may help prevent and eliminate type 2 diabetes. Forty people were given varied amounts of bay leaf, in the form of a capsule, per day over a period of 30 days. All amounts reduced serum glucose and total cholesterol, but there were no significant changes in the placebo group. The overall outcome shows that regular consumption of bay leaves may help decrease risk factors for diabetes and and even cardiovascular diseases

Aids Digestion

Bay leaves may have an impact on the gastrointestinal system by promoting urination, which helps release toxins in the body. Within bay leaves are certain organic compounds containing enzymes that may help eliminate an upset tummy and soothe irritable bowel syndrome, reducing bloating and gas. In some cases, it has been known to decrease symptoms of celiac disease as well. Overall, the bay leaf may provide much relief by enhancing the digestion process and, therefore, increasing nutrient absorption


HOW TO SELECT AND STORE?


Traditionally, bay leaves are picked and dried slowly under the shade away from direct sunlight to retain their volatile essential oils. In the spice stores, one might come across different kinds of bay leaf preparations. Completely dry, and ground (spicy powder) forms can also be sold in such stores. Buy from authentic sources and avoid those with off-smell, spots, or fungus-inflicted leaves. Once at home, store bay leaf in airtight jar or container and keep away from direct light. Since they lose flavor early, laurel leaves should not be kept for longer than a year. Dried bay laurel berries are also being used as a flavoring items in dishes


MEDICAL USES

Medicinally, the benefits of the bay leaf and its berries are plentiful. It has astringent, diuretic, and appetite stimulant properties. Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, a- and ß-pinene, phellandrene, linalool, geraniol, and terpineol are also found. Infusions of herb parts are reputed to soothe stomach ulcers and help relieve flatulence and colic pain. The lauric acid in the bay laurel leaves has insect repellent properties. The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis, and flu-symptoms.


CULINARY USE

Glossy, dark-green bay leaves can be used fresh. However, they are at their best after being allowed to wilt under the shade for few days till their bitterness has gone, but the leaves still retain their pleasing aroma.

If you stumble upon bay leaves in the cooked food, just keep them aside before eating. Besides being quite strongly flavored, the laurel leaves are leathery in texture and tough to chew and swallow.

Here are some serving tips:
Bay leaf is one of the ingredients in bouquet garni along with thyme, sage, savory, celery, and basil.
The spice is also used in the preparation of court bouillon. Court bullion is readymade preparation made of water, salt, white wine, vegetable aromatics (onion and celery), and flavored with bouquet garni and black pepper.
Its dried leaves brewed into an herbal tea.
Popular as tej patta, dry laurel leaf always found a place in the kitchen spice-box in India. The leaf added to flavor fried-rice, biriyani, chutneys, etc.
Bay Laurel is also an essential ingredient in many classic sauces such as bread sauce, tomato sauce, and béchamel.
Bay leaves added to flavor cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes.
Bay leaf used to flavor sweet dishes like sweetbreads, custards, and creams.


POTENTIAL SIDE EFFECTS / CAUTION

While this herb is common in preparing food, you need to use caution when cooking with the whole bay leaf. It’s important to remember to pull it out of your sauces and stews to prevent someone from choking on it. If you have concerns, go for the dried, ground version. The leaf itself is easily lodged, so it’s best not actually eat it. That’s why this herb is used in cooking and typically removed. That way, you can enhance the flavor and aroma without having to consume the whole leaf.

Though uncommon, if you notice any sort of allergic reaction, seek help as needed, as some people are allergic bay laurel


HOW TO GROW?


RECIPE

When purchasing, look for dried bay leaves that are blemish-free, making sure there are no cracks or tears. If you’re looking to purchase fresh bay leaves, seek out those that are bright green and waxy-looking, while allowing a bend and twist without tearing.

You can cook using the bay leaf whole, but make sure to remove whole bay leaves from your dish before serving to prevent choking. While the Turkish bay laurel is most popular, if you go for the California bay leaves, use about half the amount that a recipe calls for since it’s usually stronger in flavor. Store bay leaves by sealing them well, such as in a mason jar with an airtight lid. If stored properly, the dried leaves can last up to two years.

Bay Leaf Recipes

Bay leaf can add that special touch to most any dish. Try this spice blend on your favorite wild-caught fish or organic chicken:

Cacao Bay Leaf Chicken Rub
Makes about 3-4 servings; double or triple for more to store.

INGREDIENTS:

  • 2 teaspoons ground bay leaf
  • 1 teaspoon olive oil
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon cacao powder
  • 1 teaspoon dried orange peel
  • 1 teaspoon sweet or hot paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • Pinch ground cayenne pepper
  • Pinch sea salt

Directions

  • Blend, using a whisk or fork, the ground bay leaf, orange peel, paprika, cacao, garlic powder, black pepper and cayenne pepper in a small bowl. Set aside.
  • Now, blend the maple syrup or honey and olive oil together.
  • Coat your meat of choice with this mixture, then sprinkle the meat with generous amounts of the rub. If you have time, allow it to marinate in the fridge for an hour or so.
  • Bake or grill when ready.

Here are some more recipes that utilize this herb you can try:







SOURCES :







Komentar

Posting Komentar

Postingan populer dari blog ini

SAMOSA

Gambar
HISTORY The SAMOSA probably travelled to India along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day's journey. According to the “The Oxford Companion to Food” the Indian samosa is merely the best known of an entire family of stuffed pastries or dumplings popular from Egypt and Zanzibar to Central Asia and West China. Arab cookery books of the 10th and 13th Centuries refer to the pastries as sanbusak (the pronunciation still current in Egypt, Syria, & Lebanon), sanbusaq or sanbusaj, all reflecting the early medieval form of the Persian word: sanbosag. Claudia Roden (1968) quotes a poem by Ishaq ibn Ibrahim-al-Mausili (9th Century) praising the sanbusaj. By the early 14th Century, it was not only a part of Indian cuisine but also food fit for a king. Amir Khusrao, prolific poet of Delhi royalty, observed in...
Baca selengkapnya

BUNNY CHOW

Gambar
Bunny Chow -Deliciously Tasty South African Street food with made with aromatic spices, meat , chickpeas and potatoes served in hollow bread. A one of a Kind Sandwich. Bunny Chow is a very unique, portable and popular South African street food that exemplifies the natural fusion of South African Cuisine. A highly spiced curry that would get any spice lover excited, my kind of peeps. Rest assured no bunnies are involve in this dish. It’s usually made with some sort of protein; Lamb, chicken or vegetables and oh so delicious! Served in a hollowed out bread bowl, makes it even more appealing for carb lovers. The term bunny is another variation from the word “Bania“, an Indian class of traders who sold this tasty street food. History of the bunny chow This only-in-South-Africa combination of Asian curry, European bread, and South African apartheid was originally created in Kapitan's Vegetarian Eating House on the corner of Victoria and Grey streets in Durban....
Baca selengkapnya

PECANS

Gambar
Pecans are a type of nut produced by the Hickory tree and are native to the south-central region of the United States and Mexico. The name “pecan” comes from an Algonquin word meaning “nut that requires a stone to crack.” Pecans resemble walnuts but tend to be longer, more slender, and smoother in appearance. Their shells, which are shaped like large pills, are spotted brown, smooth, and are thinner and easier to crack than walnut shells. Description Smooth, hard, thin, oval shell. Two-lobed, brown-skinned nut, cream-colored interior. Rich, buttery flavor. Available whole in shell; shelled halved, chopped Pecan History Pecans have played a large role in the diet and cuisine of the cultures native to pecan growing climates. Many Native American tribes relied on pecans as a staple food in the fall and winter months and even traded pecans monetarily. In the 18th and 19th centuries, Spanish and French colonists began cultivating pecans and eventually bega...
Baca selengkapnya