Bay leaf powder
( Tej patta powder )
ใบกระวานผง
ใบกระวานผง , Bay leaf powder ( Tej patta powder ), 200 gram
What Are Bay Leaves?
Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.
Varieties of Bay Leaves
There are two main varieties of culinary bay leaves: Turkish (or Mediterranean) bay leaves and California bay leaves. The Turkish variety is the most common, with a more subtle flavor compared to California bay leaves, which have more potency and a slightly mint taste. They are distinguishable by the shape of the leaf: Turkish has the more familiar short and fat leaf versus the thinner and longer silhouette of the California variety. The majority of fresh leaves sold in the U.S. are California bay leaves while the dried come from Turkey. Adding a fresh California bay leaf to a recipe could overpower the flavors of the dish and, thus, dried Turkish bay leaves are often preferred.
Fresh vs. Dried
Fresh bay leaves are shiny green on top with a paler green on the underside. As the leaves dry, the color becomes uniform and muted. The flavor also intensifies. Fresh bay leaves are often much more expensive and do not last as long as dried bay leaves.
What Do They Taste Like?
Since bay leaves aren't eaten, the flavor is more about what they bring to a recipe—and that is up for much debate. Many cooks believe that bay leaves don't contribute any taste at all while others find the herb adds a subtle depth of flavor. So, while bay leaves do not add overwhelming and distinct flavors to any dish, they can be thought of as a "supporting actor," in that they help coax out other flavors and spices in whatever dish you are making.