Bay Leaves
Bay Leaves (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying
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Other Informations
- Botanical Name:
- Laurus nobilis L
- Family:
- Lauraceae
- Part Used:
- Leaf
- Harvesting Season:
- January, February, March
Nutmegs
Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 & 10 gms (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 79 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form.
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Other Informations
- Botanical Name:
- Myristica fragrans Houtt
- Family:
- Myristicaceae
- Part Used:
- Seed
- Harvesting Season:
- June, July, August
Dried Curry Leaves
Dried Curry Leaves is widely used for its culinary and medicinal properties. It is considered an important ingredient in South Indian and Sri lankan cuisine. It is Fresh and pleasant and enhances the taste of the dish in which they are used. The curry leaf is native to India and is found nearly everywhere in the Indian subcontinent. It is also found in Srilanka and many parts of south East Asia including Indonesia, Burma, Thailand, etc.
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Other Informations
- Botanical Name:
- Murraya koenigii(L)
- Family:
- Rutaceae
- Part Used:
- Leaf
