A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used fresh or dry, but dried ones tend to have a stronger flavor. Fresh bay leaves are a shiny dark green on their tops with a duller, lighter green underside. When they’re dried, they look pretty much the same on both sides.
• Bay leaf was highly praised by the Greeks and the Romans, who deeply believed that the herb symbolizes wisdom, peace, and protection.
• The spice contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health.
• This spice has many volatile active components such as a-pinene, ß-pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties.
• Fresh leaves are very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural anti-oxidant that help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing and anti-viral effects.