The bay leaf adds a layer of flavor to many foods.
This herb is widely used in North Africa its mysterious aroma is redolent of cinnamon, clove, nutmeg, cardamom, and all-spice.
Rich in iron, manganese, Vitamin C, calcium, copper, B vitamins, and minerals, the bay leaf is a welcome addition to numerous savory dishes.
The bay leaf is often used in dishes like biryanis and korma, gravies and soups, and stews.
It is typically added at the beginning of the cooking process, as it releases its complex flavors gradually during simmering and cooking.
It is also removed from the food before serving.
* Aids digestion
* Offers pain relief
How to use:
Add 2-3 bay leaves to rice dishes like biryanis and pulao, soups and stews, lentils and whole beans, tomato-based pizza, and pasta sauces.
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