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Bay Leaves

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MOQ : 100 Kilograms

Bay Leaves Specification

Oil Content %
1.7% approx

Purity(%)
99.5%

Flavor
Strong, aromatic, herbal

Physical Form
Whole Leaves

Usage
Flavoring agent in culinary preparations like biryani, soups, stews, curries

Moisture (%)
5% max

Ingredients
100% Natural Bay Leaves

Variety
Laurus nobilis

Product Name
Bay Leaves

Product Type
Dried Spice

Color
Greenish-Brown

Grade
Premium Export Quality

Shelf Life
12-24 Months

Weight
Varies (Typically 50g, 100g, 250g, 500g, 1kg packs)

Taste
Aromatic, slightly bitter

Storage
Cool, dry place, away from direct sunlight

Admixture
<1%

Packaging Type
Poly bag, box, bulk packing available

Allergen Information
Allergen-free

Botanical Name
Laurus Nobilis

Organic
Available on request

Foreign Matter
<2%

Availability
Year-round

Cleaning Process
Machine cleaned & hand inspected

Bay Leaves Trade Information

Minimum Order Quantity
100 Kilograms

Payment Terms
Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
7 Days

Main Domestic Market
All India

About Bay Leaves

Bay leaves are dried leaves used as a spice
Known as Tej Patta in India
Obtained from plants like Cinnamomum tamala (Indian bay leaf)
Appearance: long, flat, pointed leaves
Color: green to brownish-green
Flavor: mild, slightly bitter, aromatic
Aroma: herbal, warm, slightly floral

Basic Details

Product Name: Bay Leaves (Tej Patta)
Scientific Name: Cinnamomum tamala
Type: Dried leaf spice
Origin: India
Form: Whole dried leaves
Purity: ~99%

Physical Parameters

Shape: Elongated, lance-shaped
Length: ~5 10 cm
Width: ~1.5 2.5 cm
Color: Greenish to yellowish green / brown
Texture: Dry, slightly brittle
Taste: Mild, slightly spicy
Aroma: Strong herbal fragrance

Chemical Parameters (Important)

Moisture: Max 913%
Volatile Oil: Min ~11.5%
Purity: 99% min
Total Ash: Max ~49%
Acid Insoluble Ash: Max ~0.81.5%

Microbiological Standards

Total Plate Count: < 200,000 cfu/g
Salmonella: Absent
E. coli: Very low

Storage & Shelf Life

Storage: Cool, dry place, away from moisture
Shelf Life: 12 months

Packing:

20 / 25 / 30 / 50 kg bags
PP bags with inner liner
Customized export packaging

Types of Bay Leaves

1. Indian Bay Leaf (Tej Patta)

Slightly cinnamon-like flavor
Used in Indian cooking

2. Turkish / Mediterranean Bay Leaf

From Laurus nobilis
Used in Western cuisine

Indian bay leaf = stronger, sweeter aroma

Key Points About Bay Leaves

Widely used in biryani, curries, and soups
Releases flavor slowly during cooking
Usually removed before serving
Contains essential oils (eucalyptol, terpenes)
Natural flavor enhancer

Health Benefits (Simple)

Helps in digestion
Contains antioxidants
May support respiratory health
Mild anti-inflammatory properties

Uses of Bay Leaves

Biryani and rice dishes
Curries and gravies
Soups and stews
Spice blends (garam masala)
Herbal teas

Quality Check Tips

Good bay leaves should be:

Greenish (not too brown)
Whole, not broken
Strong aroma

Avoid:

Yellow, dusty, or weak-smelling leaves

Quick Summary

Type: Dried aromatic leaf
Taste: Mild, slightly bitter
Use: Flavoring spice
Key Feature: Strong aroma

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