Bay leaf (plural bay leaves), Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several species of the Laurel family (Lauraceae). In Biology, a species is one of the basic units of Biological classification and a Taxonomic rank. The Lauraceae or Laurel family comprises a group of Flowering plants included in the order Laurales. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
- Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. The Bay Laurel ( Laurus nobilis, Lauraceae) also known as True Laurel, Sweet Bay, Grecian Laurel, Laurel, or A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
- California bay leaf
- The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor. Umbellularia californica is a Tree native to coastal forests of western North America.
- "Indian bay leaf" (also tej pat, tejpat, or tejpata तेजपत्ता )
- The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Malabathrum, also known as Malobathrum or Malabar leaf, is the name used in classical and medieval texts for the leaf of the plant Cinnamomum tamala Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.
- "Indonesian bay leaf" or "Indonesian laurel" (salam leaf)
- The leaf of Syzygium polyanthum. Used mostly in dry form although the fresh one gives the "right" flavor. The leaf used in certain soups or steamed preparations. Like Indian bay leaf, it is also an inaccurate name because, unlike bay leaf, the plant belongs to Myrtaceae. The Myrtaceae or Myrtle family are a family of Dicotyledon Plants placed within the order Myrtales.
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Taste and aroma
If eaten whole, bay leaves are pungent and have a sharp, bitter taste. The flavor of the California bay leaf is a bit more intense and bitter than the Turkish variety. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Oregano or ( Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia Thyme (ˈtaɪm is a well known herb in common usage the name may refer to either the any or all members of the plant Genus Thymus, Myrcene, an essential oil used in perfumery can be extracted from the bay leaf. Myrcene, or β-myrcene is an olefinic natural Organic compound. The flavor and aroma of bay leaves owes in large part to the essential oil eugenol. An essential oil is a concentrated Hydrophobic Liquid containing volatile Aroma compounds from Plants They are also known as volatile Eugenol (C10H12O2 is an allyl chain-substituted Guaiacol. Eugenol is a member of the Phenylpropanoids class of chemical compounds
Culinary use
Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood, and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. Bouillabaisse ( Occitan: bolhabaissa) is a traditional Provençal fish Stew originating from the port city of Marseille. Bouillon is a Municipality of Belgium. It lies in the country's Walloon Region and Luxembourg Province. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. The bouquet garni ( French for "garnished bouquet" is a bundle of herbs usually tied together with string and mainly used to prepare Soup, In Indian cuisine, bay leaves are often used in biryani and many salads. Biryani, biriani, or beriani ( Nastaliq script: بریانی Devanagari script: बिरयानी Bengali script: িবিরয়ানी
Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.
History/region of origin
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English believed bay leaves brought good luck and warded off evil. The given name and surname "Laurence," is derived from the Roman name for the plant and the honorary practices using its boughs of leaves and berries. Other versions of the name are "Lawrence," "Loritz," "Laritz" and the Hungarian, "Lorinc. " In Scandinavian languages, "Laurence" became the common "Lars", and the Finnish equivalent is "Lauri".
Facts
Mountain laurel leaves are poisonous to certain livestock and are not sold anywhere as a culinary herb (Britannica). Kalmia latifolia, commonly called Mountain-laurel or Spoonwood, is a Flowering plant in the family Ericaceae, native The Encyclopædia Britannica is a general English-language encyclopaedia published by Encyclopædia Britannica Inc This has led to the mistaken belief that bay leaves should be removed from food after cooking because they might poison humans. Bay leaves are safe to eat, however, a person may accidentally swallow a leaf, and the leaves remain stiff even after several hours of cooking. This sometimes causes cutting of the throat and should be avoided.
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