Description:
Bay leaves, also known as laurel leaves or tej patta, are aromatic leaves from the bay laurel tree (Laurus nobilis). They are used as a culinary herb and impart a subtle, slightly floral flavor to dishes. Bay leaves are commonly used whole and added to soups, stews, sauces, and braises during cooking to enhance the flavor profile. They are often removed before serving as they can be tough and sharp if eaten directly. Bay leaves are also used in dried form for seasoning and are a key ingredient in Mediterranean, Indian, and Caribbean cuisines.