Bay leaves

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Case Study

Bay leaves

Bay leaves are a fragrant leaf from the laurel tree that is used as an herb. Bay leaves are used whole, either fresh or dried or ground into a powder. Bay leaves are delicately fragrant, reminiscent of rosemary or pine, but have a sharp bitter taste with hints of mace, cardamom and oregano. They are primarily used for culinary purposes and are removed from cooked food before eating. Babas Natural Basket Bay Leaves are dried farm fresh bay leaves, grown and harvested organically on the fertile, moist plantations of the Western Ghats. Processing techniques are done entirely by state of the art machines, to pack in all the aroma and fragrance of organic bay leaves. Bay leaves are called ‘Tej patha’ in Hindi. The nutrient dense herb is commonly used to flavor seafood, meats, jerk chicken, massaman curry, pulao, biriyani and beans. Bay leaves pair well with aromatics such as garlic and onions, and herbs such as sage, oregano, and thyme. Bay leaves crushed, added to tea and strained off, enhance its flavour and boost its nutrient value. Apart from its culinary uses, bay leaves are known to contain notable health benefits as well. Cineole, the primary component is responsible for many of its therapeutic qualities. It’s a rich source of essential nutrients that possesses potent antiseptic, anti-oxidant and digestive properties. It is heart friendly and acts as a stressbuster. Traditional medicines use bay leaves in the treatment of arthritis, muscle pain, bronchitis, and flu-symptoms. These varied benefits associated with bay leaves makes is a true wonder herb


  • Finest quality, dried bay leaves, grown and harvested organically on the fertile plantations of the Western Ghats ·
  • Processing technique using state of the art machines ensures minimal loss of natural aroma and flavour, making a world of difference in quality ·
  • Always store in airtight containers to retain its freshness and aroma ·
  • Rich source of essential nutrients like anti-oxidants, vitamins A and C, folic acid, copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium ·
  • An excellent source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin known to benefit enzyme functions, nervous function and metabolism ·
  • Estragole present in bay leaves provokes a soothing element to balance heat and spice while also adding depth by enhancing the perception of acidity and savory components ·
  • It contains many volatile active components such as a-pinene, ßpinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have
  • a. Antiseptic properties : According to BMC Complementary and Alternative Medicine, bay leaves can help wound heal completely,
  • b. Anti-oxidant properties : Fights off free radicals, thereby reducing the risks of cell damage and other degenerative conditions
  • c. Digestive benefits : Organic compounds found in bay leaves are effective for settling an upset stomach and soothe irritable bowel syndrome (IBS)
  • Cineole and other components are known to possess anti-inflammatory properties. This is done by inhibiting
    the activity of the COX-21 enzyme, inhibiting production of nitric oxide and inhibiting the activation of inflammasome. All these are known to trigger inflammation
  •  Some other associated claims credits bay leaves with regulating blood sugar, cholesterol and triglycerides. It has a
    soothing effect on the body and might be good for the heart
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