Name zoha baig Department: textile Roll no : 07 Submission date: 11/11/2020 Submitted to : mam zulekha BAY LEAF The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or as dried and ground. The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. The regular inclusion of bay leaves in meals promotes general health. They have been proven to be useful in the treatment of migraines. Bay Leaf contains enzymes that help to breakdown proteins and digest food faster, helping to calm indigestion. In Indian cuisine, they are most often used in rice dishes like biryani and as an ingredient in garam masala. They are a fixture in the cooking of many European cuisines as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. Bay leaves have been used in entomology as the active ingredient in killing jars.
