Bay leaf has a sharp and bitter taste.
The difference in fragrance and aroma is due to the presence of essential oils in leaves and other parts of the plant.
It has flavonoids, tannins, eugenol, citric acid, carbohydrate, steroids, alkaloids, triterpenoids, and essential oils.
Antioxidant properties were discovered in the extract of bay leaf to have phenolic compounds. Each of these chemical constituents varies depending on the type of species.
In Urdu, it is known as teejh pat.In India, specifically in Hindi, it is called teejpatta.
Bay leaf also known as a good and main source of vitamin A and many minerals.
One ounce of bay leaf gives :-
1)54 calories,
2)1–1.2 g protein,
3)12–13 g carbohydrates,
4)a trace of fat,
5)1–1.5 mg of iron (Fe),
6)51–53 mg of calcium (Ca),
7) 2000–3000 IU of vitamin A,
8)14–15 mg of vitamin C, and
9) a small amount of potassium.
In bay leaf, compounds like eugenol (11%–12%), methyl eugenol (9%–12%), and elemicin (1%–12%) are significant for the spicy aroma of bay leaves, and for determining effective quality of bay leaf, these are used as significant influencers
1)Poultice of bay leaves is used for the treatment of rheumatism and neuralgia
2)Traditionally, it has been used for the treatment of gastrointestinal problems such as impaired digestion, flatulence, eructation, and epigastric bloating and used as diuretic and has many analgesic effects
3)Traditionally, it has been used as herbal medicine against number of diseases such as rheumatism, sprains, indigestion, earaches, and to enhance perspiration
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