Bay leaf

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 flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. ^[1]

Contents

• Sources
• Chemical constituents
• Taste and aroma
• Uses
• Safety
• Canadian food and drug regulations
• References

Bay leaves come from various plants and are used for their distinctive flavor 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:

• Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. ^[2]
• California bay leaf. The leaf of the California bay tree ( Umbellularia californica , Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel but contains the toxin umbellulone, ^[3] which can cause methemoglobinemia. ^{[4] [5]}
• Indian bay leaf or malabathrum ( Cinnamomum tamala , Lauraceae) differs from bay laurel leaves, which are shorter and light- to medium-green in colour, with one large vein down the length of the leaf. Indian bay leaves are about twice as long and wider, usually olive green in colour, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
• Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum , Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to rice and to vegetables. ^[6]
• West Indian bay leaf, the leaf of the West Indian bay tree ( Pimenta racemosa , Myrtaceae) is used culinarily (especially in Caribbean cuisine) and to produce the cologne called bay rum. ^{[7] [8]}
• Mexican bay leaf ( Litsea glaucescens , Lauraceae). ^[9]

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

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• Bay Leaf

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.

Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. ^[16] 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. ^{[17] [18]}

Bay leaves can also be used scattered in a pantry to repel meal moths, ^[19] flies, ^[20] and cockroaches. ^[21] Mediouni-Ben Jemaa and Tersim 2011 find the essential oil to be usable as an insect repellent. ^{[22] : 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. ^[23] 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. ^[24] 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 ^[25] together with the enzymes to generate the hydrogen cyanide from the glycocides if the leaf is physically damaged. ^[26]

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. ^[27]

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. ^[25] 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 may be eaten without toxic effect. However, they remain unpleasantly stiff even after thorough cooking, and if swallowed whole or in large pieces they may pose a risk of harming the digestive tract or causing choking. ^[28] Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished. ^[29]

Related Research Articles

Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common knowledge, it is not a mixture of spices.

Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.

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.

Bay rum is a type of cologne and aftershave lotion. Other uses include as under-arm deodorant and as a fragrance for shaving soap, as well as a general astringent.

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.

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 endemic to the California Floristic Province. It is the sole species in the genus Umbellularia.

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.

Linalool refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent. A colorless oil, linalool is classified as an acyclic monoterpenoid. In plants, it is a metabolite, a volatile oil component, an antimicrobial agent, and an aroma compound. Linalool has uses in manufacturing of soaps, fragrances, food additives as flavors, household products, and insecticides. Esters of linalool are referred to as linalyl, e.g. linalyl pyrophosphate, an isomer of geranyl pyrophosphate.

Laurus is a genus of evergreen trees or shrubs belonging to the laurel family, Lauraceae. The genus contains three or more species, including the bay laurel or sweet bay, L. nobilis, widely cultivated as an ornamental plant and a culinary herb.

Bay tree can refer to:

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.

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.

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

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan. It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia. It is also featured in some South Asian cuisines and in Hainanese cuisine from China.

Litsea cubeba, the aromatic litsea or may chang, is an evergreen tree or shrub 5–12 meters high in the family Lauraceae. It is native to Southern Chinese regions including Sichuan, Guizhou, Yunnan, and Fujian as well as Taiwan and other Southeast Asian countries such as Indonesia, Malaysia and Cambodia. It is called "mountain pepper", "mujiangzi" or "douchijiang" in Mandarin and maqaw (馬告) by the Atayal of Taiwan. It produces a fruit which is processed for its lemony essential oil. The oil can also be extracted from the leaf, but this is considered to be lower in quality. The timber is sometimes used for making furniture and crafts. Plant parts are also used in medicine.

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

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 redolent with curry leaves, whole and powdered spice, and contains 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.

References