The bay leaf (leaf plural ) refers to the aromatic leaves of some plants used in cooking. These include:
- Laurel Bay ( Laurus nobilis , Lauraceae). The leaves of fresh or dried greetings are used in cooking for their distinctive flavors and fragrances. Leaves should be removed from cooked foods before meals (see Safety section below). The leaves are often used to flavor soup, stew, boil and pÃÆ' ¢ tà ©  © s in Mediterranean cuisine and beans in Brazilian cuisine. Fresh leaves are very light and do not develop full flavor for several weeks after picking and drying.
- California bay leaf - California bay tree leaf ( Umbellularia californica , Lauraceae), also known as California laurel, Oregon myrtle, and pepper wood, similar to the Mediterranean Gulf laurel, but has a stronger flavor.
- Indian laurel leaves or malabathrum ( Cinnamomum tamala , Lauraceae) differs from shorter bay leaves and colored light green, with one large vein along the leaf while tejpat ( Cinnamonum tamala ) leaves about twice as long and wider, usually olive-green, and with three veins along the leaf and very different, has a smell and taste similar to cassia (cassia) bark, but is lighter.
- Indonesian salam leaves or Indonesian laurel leaves ( salam , Syzygium polyanthum , Myrtaceae) are not commonly found outside Indonesia; This herb is applied to meat and, more rarely, to vegetables.
- West Indian bay leaves, bay of West Indian bay tree ( Pimenta racemosa , Myrtaceae), used properly and produce a cologne called bay rum.
- Mexican bay leaves ( Litsea glaucescens , Lauraceae).
Video Bay leaf
Chemical constituents
The leaves contain about 1.3% of the essential oil (ol Lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3-4% sesquiterpenes, 3% methyleugenol, and others? - and? - pinenes, phellandrene, linalool, geraniol, and terpineol, containing lauric acid as well.
Maps Bay leaf
Flavor and aroma
If eaten whole, the bay leaf ( Laurus nobilis ) tastes spicy and has a sharp bitterness. Like many herbs and flavorings, the smell of bay leaves is more visible than it tastes. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in fragrances, can be extracted from bay leaves. They also contain eugenol.
Usage
In Indian and Pakistani cuisine, laurel leaves are sometimes used in Indian bay leaves, although they have different taste. They are most commonly used in rice dishes such as biryani and as ingredients in masala salts . Leaf bay (laurel) is often packed as a
In the Philippines, dried laurel leaves are added as a spice in a dish called adobo.
The bay leaves are used for flavoring by the ancient Greeks. They are gear in the cuisine of many European cuisines (especially those from the Mediterranean), as well as in America. They are used in soups, stews, meats, seafood, vegetable dishes, and sauces. The leaves also embellish many classic French dishes. The leaves are most often used intact (sometimes in bouquet garni ) and removed before being served (they can be abrasive in the gastrointestinal tract). Thai and Lao dishes use bay leaves (Thai names
Laurel leaves can also be crushed or ground before cooking. The crushed greeting leaves give more scent than whole leaves, but is more difficult to remove, and is therefore often used in muslin pouches or infusion teas. Bay laurel soil can be replaced for whole leaves, and need not be removed, but much stronger.
The bay leaves are also used in the manufacture of jerk chicken in the Caribbean Islands. The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks placed on top of leaves and chicken placed over and smoked.
Laurel leaves can also be used scattered in the pantry to drive food moths, flies, cockroaches, rats, and moths.
Laurel leaf has been used in entomology as an active ingredient in killing jars. Fresh and crushed young leaves are put into a jar under a piece of paper. The vapors they release kill the insects slowly but effectively, and keep the specimens relaxed and easy to install. The leaves prevent mold growth. They are not effective at killing large beetles and similar specimens, but insects that have been killed in a cyanide killer bottle can be moved to a laurel tube to wait for installation. There is confusion in the literature on whether Laurus nobilis is a cyanide source for every practical level, but there is no evidence that cyanide is relevant to its value in killing jars. It is certainly rich with various components of essential oils that can cripple insects in high concentrations; Such compounds include 1,8-cineole, alpha-terpinyl acetate, and methyl eugenol. It is also unclear to what extent the alleged cyanide effect released by the crushed leaf has been wrongly associated with Laurus nobilis in confusion with unrelated Prunus laurocerasus , called the laurel cherry, which of course contains harmful cyanogenic glycoside concentrations together with enzymes to produce hydrogen cyanide from glycosides if the leaves are physically damaged.
Security
Some members of the laurel family, as well as unrelated but visually identical laurel mounts and laurel volcanoes, have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to frequent repeated belief that bay leaves should be removed from food after cooking because they are toxic. This is not true - bay leaves can be eaten without a toxic effect. However, they remain uncomfortable even after being thoroughly cooked, and if swallowed whole or in large pieces, they may pose a risk of damaging the digestive tract or causing choking. There is a case of bowel perforation caused by swallowing a bay leaf, so unless the leaves in the recipe have been ground, they must be removed from the food before serving; if not, the risk of surgical emergency persists. Thus, most recipes that use bay leaves will recommend the appointment after the cooking process is complete.
References
Source of the article : Wikipedia
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