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Difference between revisions of "Cinnamomum cassia - Tamalpatra"
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Revision as of 10:04, 7 March 2017
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
Description
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, and terpineol, contains lauric acid also.
If eaten whole, bay leaves (Laurus nobilis) 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.[1]
Uses
- Bay leaves were used for flavoring. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes.
- Bay leaves have been used in entomology as the active ingredient in killing jars.
- The crushed, fresh, young leaves are put into the jar under a layer of paper. The vapors they release kill insects slowly but effectively, and keep the specimens relaxed and easy to mount.
Common name
- English - Cassia Cinnamon
- Kannada - ತಮಲಪತ್ರ
- Hindi - तेजपात
