Bay leaves, native to Asia Minor, are commonly known as ‘Sweet Bay’, ‘Bay Laurel’, ‘Noble Laurel’, and ‘True Laurel’. The Indian bay leaf, while similar in fragrance and taste to cinnamon bark, is notably milder with an aroma that more closely resembles cassia. The flavor of bay leaves can be enhanced and bitterness reduced through proper drying techniques. These fragrant leaves, sourced from laurel trees, are widely used as herbs in culinary applications. Though both fresh and dried bay leaves are used, the dried form typically offers a stronger and more concentrated flavor.
- Botanical name : Cinnamomum tamala
- Family: Lauraceae
- Common Names : Indian Bay Leaf, Tejpat, Tejapatta, Malabar Leaf, Indian Bark, Indian Cassia or Malabathrum.
Product Specification:
| Parameter | Range/Specification |
|---|---|
| Appearance | Flat, smooth, and uniform leaves |
| Color | Olive green to brownish-green |
| Odor | Aromatic, herbal scent |
| Flavor | Warm, slightly bitter |
| Purity | ≥ 98% |
| Foreign Matter | ≤ 1% |
| Moisture Content | ≤ 10% |
| Size | 5–10 cm long and 2–5 cm wide |
Chemical Specifications
| Parameter | Specification |
|---|---|
| Volatile Oil Content | ≥ 1.5% |
| Ash Content | ≤ 5% |
| Acid Insoluble Ash | ≤ 1% |
| Pesticide Residue | As per international standards |
| Microbial Load | Compliant with food safety standards |
Grades:
| Parameter | Range/Specification |
|---|---|
| No Dust | A1, A2, B1, B2, C1, C2 |
| No Stem | A1, A2, B1, B2, C1, C2 |
| No Bits | A1, A2, B1, B2, C1 |
| No Red Leaves | A1, A2, B1, B2 |
| No Pin hole | A1, A2 (Almost no hole), B1 (No multiple holes) |
| No Water Damage | A1, A2, B1 |
| No Side Cut | A1, A2 |
| No Small Leaves | A1, A2 |
| Uniform Colour | A1, A2 (Regular green) |
