Bay leaf

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Bay laurel leaves (Laurus nobilis) Bay Leaves.JPG
Bay laurel leaves (Laurus nobilis)
Indian bay leaf Cinnamomum tamala Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg
Indian bay leaf Cinnamomum tamala
Indonesian bay leaf Syzygium polyanthum Syzy polyan 070404-3398 sbrg.jpg
Indonesian bay leaf Syzygium polyanthum

The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]

Contents

Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ( Laurus nobilis ). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma.

Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the digestive tract.

Bay leaves are used as an insect repellent in pantries and as an active ingredient in killing jars for entomology. In Eastern Orthodoxy liturgy, they are used to symbolize Jesus' destruction of Hades and freeing of the dead.

While some visually similar plants have poisonous leaves, bay leaves are not toxic. However, they remain stiff even after cooking and may pose a choking hazard or cause harm to the digestive tract if swallowed whole or in large pieces. Canadian food and drug regulations set specific standards for bay leaves, including limits on ash content, moisture levels, and essential oil content.

Sources

Bay leaves come from several plants, such as:

Chemical constituents

The leaves of the European / Mediterranean plant Laurus nobilis contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8–12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, terpineol, and also contain lauric acid. [10]

Taste and aroma

If eaten whole, Laurus nobilis bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When the leaf is dried, the aroma is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, a component of many essential oils used in perfumery, can be extracted from this bay leaf. They also contain eugenol. [11]

Uses

In Indian cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay leaves are called tezpattā (तेज़पत्ता, in Hindi), Tejpātā (তেজপাতা) in Bengali, তেজ পাত in Assamese and usually rendered into English as Tej Patta. [12]

In the Philippines, dried bay laurel leaves are used in several Filipino dishes, such as menudo, beef pares, and adobo. [13] Bay leaves were used for flavouring by the ancient Greeks. [14] They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces. The leaves also flavour many classic French and Italian dishes. The leaves are most often used whole (sometimes in a bouquet garni ) and removed before serving (they can be abrasive in the digestive tract). Thai and Laotian cuisine employs bay leaf (Thai : ใบกระวาน, bai kra wān) in a few Arab-influenced dishes, notably massaman curry. [15]

Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves and does not need to be removed, but it is much stronger.[ citation needed ]

To brew tea, bay leaves are best boiled for a brief period—typically 3 minutes—to prevent bitterness, as prolonged boiling may overpower the tea's flavour. Fresh bay leaves impart a stronger aroma, while dried leaves require longer steeping for a similar effect. [16]

Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. [17] The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks are placed on top of the leaves, and the chicken is placed on top and smoked. The leaves are also added whole to soups, stews, and other Caribbean dishes. [18] [19]

Bay leaves can also be used scattered in a pantry to repel meal moths, [20] flies, [21] and cockroaches. [22] Mediouni-Ben Jemaa and Tersim 2011 find the essential oil to be usable as an insect repellent. [23] : 131 

Bay leaves have been used in entomology as the active ingredient in killing jars. The crushed, fresh, young leaves are put into the jar under a layer of paper. The vapors they release kill insects slowly but effectively and keep the specimens relaxed and easy to mount. The leaves discourage the growth of molds. They are not effective for killing large beetles and similar specimens, but insects that have been killed in a cyanide killing jar can be transferred to a laurel jar to await mounting. [24] There is confusion in the literature about whether Laurus nobilis is a source of cyanide to any practical extent, but there is no evidence that cyanide is relevant to its value in killing jars. It certainly is rich in various essential oil components that could incapacitate insects in high concentrations; such compounds include 1,8-cineole, alpha-terpinyl acetate, and methyl eugenol. [25] It also is unclear to what extent the alleged effect of cyanide released by the crushed leaves has been mis-attributed to Laurus nobilis in confusion with the unrelated Prunus laurocerasus , the so-called cherry laurel, which certainly does contain dangerous concentrations of cyanogenic glycosides [26] together with the enzymes to generate the hydrogen cyanide from the glycocides if the leaf is physically damaged. [27]

Bay leaves are used in Eastern Orthodoxy liturgy. To mark Jesus' destruction of Hades and freeing of the dead, parishioners throw bay leaves and flowers into the air, letting them flutter to the ground. [28]

Safety

Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock. [26] While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true; bay leaves have toxic properties which will stay in food even when the actual leaf is removed. In any case, the leaves remain unpleasantly stiff and are hard to digest even after thorough cooking. If swallowed whole or in large pieces they may pose a risk of harming the digestive tract or causing choking, but the biggest risk is the neurologic effects proven by indigestion often caused by bay leaves. [29] Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished. [30]

Canadian food and drug regulations

The Canadian government requires that ground bay leaves contain no more than 4.5% total ash material, with a maximum of 0.5% of which is insoluble in hydrochloric acid. To be considered dried, they must contain 7% moisture or less. The oil content cannot be less than 1 millilitre per 100 grams of the spice. [31]

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<span class="mw-page-title-main">Allspice</span> Pungent fruit of the tree Pimenta dioica

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<span class="mw-page-title-main">Lauraceae</span> Family of flowering plants

Lauraceae, or the laurels, is a plant family that includes the true laurel and its closest relatives. This family comprises about 2850 known species in about 45 genera worldwide. They are dicotyledons, and occur mainly in warm temperate and tropical regions, especially Southeast Asia and South America. Many are aromatic evergreen trees or shrubs, but some, such as Sassafras, are deciduous, or include both deciduous and evergreen trees and shrubs, especially in tropical and temperate climates. The genus Cassytha is unique in the Lauraceae in that its members are parasitic vines. Most laurels are highly poisonous.

<span class="mw-page-title-main">Bay rum</span> Type of cologne and aftershave lotion

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<i>Laurus nobilis</i> Species of flowering plant in the laurel family Lauraceae

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. Its common names include bay tree, bay laurel, sweet bay, true laurel, Grecian laurel, or simply laurel. Laurus nobilis figures prominently in classical Greco-Roman culture.

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Umbellularia californica is a large hardwood tree native to coastal forests and the Sierra foothills of California, and to coastal forests extending into Oregon. It is the sole species in the genus Umbellularia. The tree's pungent leaves have a similar flavor to bay leaves, though stronger, and it may be mistaken for bay laurel.

<i>Prunus laurocerasus</i> Species of plant

Prunus laurocerasus, also known as cherry laurel, common laurel and sometimes English laurel in North America, is an evergreen species of cherry (Prunus), native to regions bordering the Black Sea in southwestern Asia and southeastern Europe, from Albania and Bulgaria east through Turkey to the Caucasus Mountains and northern Iran.

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<i>Laurus</i> Genus of flowering plants in the laurel family Lauraceae

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Bay tree can refer to:

<i>Cinnamomum tamala</i> Species of tree

Cinnamomum tamala, Indian bay leaf, also known as tejpat, tejapatta,Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum.

<span class="mw-page-title-main">Eucalyptol</span> Chemical compound

Eucalyptol is a monoterpenoid colorless liquid, and a bicyclic ether. It has a fresh camphor-like odor and a spicy, cooling taste. It is insoluble in water, but miscible with organic solvents. Eucalyptol makes up about 70–90% of eucalyptus oil. Eucalyptol forms crystalline adducts with hydrohalic acids, o-cresol, resorcinol, and phosphoric acid. Formation of these adducts is useful for purification.

<i>Backhousia citriodora</i> Species of tree

Backhousia citriodora, commonly known as lemon myrtle, lemon scented myrtle or lemon scented ironwood, is a flowering plant in the family Myrtaceae. It is native to the subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane.

<i>Kaempferia galanga</i> Species of flowering plant

Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia.

<span class="mw-page-title-main">Umbellulone</span> Chemical compound

Umbellulone is a headache-inducing monoterpene ketone found in the leaves of the tree Umbellularia californica, sometimes known as the "headache tree".

<span class="mw-page-title-main">Malaysian Indian cuisine</span> Cuisine of ethnic Indian communities of Malaysia

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice, and to contain fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

The following outline is provided as an overview of and topical guide to herbs and spices:

References

  1. ↑ "What Are Bay Leaves?". The Spruce Eats. Retrieved 2024-05-23.
  2. ↑ "Spice Trade: Bay Leaf". Archived from the original on 12 April 2009. Retrieved 2009-04-11.
  3. ↑ Tabanca, Nurhayat; Avonto, Cristina; Wang, Mei; Parcher, Jon F.; Ali, Abbas; Demirci, Betul; Raman, Vijayasankar; Khan, Ikhlas A. (2013). "Comparative Investigation of Umbellularia californica and Laurus nobilis Leaf Essential Oils and Identification of Constituents Active against Aedes aegypti". Journal of Agricultural and Food Chemistry. 61 (50): 12283–12291. doi:10.1021/jf4052682. ISSN   0021-8561.
  4. ↑ Kelsey, Rick G.; McCuistion, Ovid; Karchesy, Joe (2007). "Bark and Leaf Essential Oil of Umbellularia californica, California Bay Laurel, from Oregon". Natural Product Communications. 2 (7): 1934578X0700200. doi:10.1177/1934578X0700200715. ISSN   1934-578X.
  5. ↑ Mishaw, Victor Harold. Production of Thymol From California Bay Tree Oil (Masters thesis). Polytechnic Institute of Brooklyn.
  6. ↑ "Spice Pages: Indonesian Bay-Leaf" . Retrieved 2012-12-01.
  7. ↑ McHale, D.; Laurie, W.A.; Woof, M.A. (1977). "Composition of West Indian bay oils". Food Chemistry. 2 (1): 19–25. doi:10.1016/0308-8146(77)90004-8.
  8. ↑ Green, Aliza (April 21, 2015). Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market. Philadelphia, Pennsylvania, United States of America: Quirk Books.
  9. ↑ Raman, Vijayasankar; Bussmann, Rainer; Khan, Ikhlas (2017). "Which Bay Leaf is in Your Spice Rack? – A Quality Control Study". Planta Medica. 83 (12/13): 1058–1067. doi:10.1055/s-0043-103963. ISSN   0032-0943.
  10. ↑ "Laurus nobilis L." www.gbif.org. Retrieved 2024-05-29.
  11. ↑ "Encyclopedia of Spices: Bay Leaf". Archived from the original on 16 April 2009. Retrieved 11 April 2009.
  12. ↑ Spence, Charles (2023). "Why cook with bay leaves?". International Journal of Gastronomy and Food Science. 33: 100766. doi: 10.1016/j.ijgfs.2023.100766 .
  13. ↑ Ponseca, Nicole; Trinidad, Miguel (2018). I am a Filipino and this is how we cook. New York: Artisan. ISBN   978-1-57965-767-3.
  14. ↑ "Ancient Egyptian Plants: Trees" www.reshafim.org.il Archived 2013-10-31 at the Wayback Machine Retrieved October 29, 2013
  15. ↑ Tan, Hugh T. W. (2005). Herbs & Spices of Thailand. Marshall Cavendish. p. 71.
  16. ↑ Ottier-Hart, Rachael (2021-08-05). "How to Brew the Perfect Bay Leaf Tea (with VIDEO) | Classic Bakes". ClassicBakes.com. Retrieved 2025-01-02.{{cite web}}: CS1 maint: url-status (link)
  17. ↑ DeMers, John (March 13, 2012). Authentic Recipes from Jamaica. Tuttle Publishing.
  18. ↑ "Caribbean Currents: Bay leaf has a special place in Caribbean homes". The Philadelphia Tribune. 26 May 2023. Retrieved 20 June 2024.
  19. ↑ Clarke, Denise. "5 Ways to Make the Best Jerk Chicken". Jamaicans.com. Simbis Inc. Retrieved 20 June 2024.
  20. ↑ "How to Repel Grain Moths with Bay Leaves" . Retrieved 2009-04-11.
  21. ↑ Palacios, S; Bertoni, A; Rossi, Y; Santander, R; Urzua, A (2009). "Efficacy of Essential Oils from Edible Plants as Insecticides Against the House Fly, Musca domestica L." Molecules. 14 (5): 1938–1947. doi: 10.3390/molecules14051938 . PMC   6254201 . PMID   19471213.
  22. ↑ Hedin, Paul Arthur; Hedin, Paul A. (1991). Naturally Occurring Pest Bioregulators . ACS Symposium Series. Vol. 449. doi:10.1021/bk-1991-0449. ISBN   978-0-8412-1897-0.
  23. ↑ Moharramipour, Saeid; Negahban, Maryam (2014). "Plant Essential Oils and Pest Management". In Sahayaraj, K. (ed.). Basic and Applied Aspects of Biopesticides. New Delhi: Springer India. pp. 129–153. ISBN   978-81-322-1876-0. OCLC   884262582. ISBN   978-81-322-1877-7.
  24. ↑ Smart, John (1963). British Museum (Natural History) Instructions for Collectors NO. 4A. Insects. London: Trustees of the British Museum.
  25. ↑ Marzouki, H; Piras, A; Salah, KB; Medini, H; Pivetta, T; Bouzid, S; Marongiu, B; Falconieri, D (2009). "Essential oil composition and variability of Laurus nobilis L. growing in Tunisia, comparison and chemometric investigation of different plant organs". Nat Prod Res. 23 (4): 343–54. doi:10.1080/14786410802076200. PMID   19296375. S2CID   5971542.
  26. 1 2 van Wyk, Ben-Erik; van Heerden, Fanie; van Oudtshoorn, Bosch (2002). Poisonous Plants of South Africa. Pretoria: Briza. ISBN   978-1875093304.
  27. ↑ Dietmar Schomburg; Margit Salzmann (11 November 2013). Enzyme Handbook: Volume 1: Class 4: Lyases. Springer Science & Business Media. pp. 270–. ISBN   978-3-642-86605-0.
  28. ↑ "ORTHODOX BELIEF: JESUS WENT TO HELL". Chicago Tribune. Retrieved 23 April 2022.
  29. ↑ Benwick, Bonnie S. (30 September 2014). "Bay leaf: Should it stay or should it go?". Washington Post. Retrieved 5 January 2018.
  30. ↑ Adams, Cecil (2007-02-23). "What is the origin of the song "There's a place in France/Where the naked ladies dance?" Are bay leaves poisonous?". The Straight Dope. Retrieved 2009-04-11.
  31. ↑ "Consolidated federal laws of Canada, Food and Drug Regulations". 2019-06-03. Retrieved 2020-09-17.
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