It Is Native to Asia Minor and Is Known by The Name Of ‘Sweet Bay’. Indian Bay Leaf Has Similar Fragrance and Taste to Cinnamon Bark, But Milder. The Aroma Is More Closely Related to Cassia. The Flavour Can Be Improved and Bitterness Reduced by Using an Appropriate Drying Procedure. Bitterness Is Significantly Reduced. The Leaves Are Immediately Dried After Plucking Without Exposing Them to Sunlight. After Manual Plucking and Sorting. The Bright Green Colour Defines the Quality of The Bay Leaves.

• Added to curries, soups, and sauces for rich aroma and flavour during cooking.
• Used in potpourri and sachets to naturally freshen air and repel insects.
• Infused in water or tea for digestive and blood sugar support.
• Burned in rituals or homes for traditional cleansing and stress relief.
• Incorporated in hair rinses or oils to promote scalp health and reduce dandruff.

• Enhances flavour in soups, stews, and rice dishes with its aromatic, slightly bitter taste.
• Aids digestion and reduces bloating when used as a tea or in cooking.
• Helps manage blood sugar levels when steeped and consumed as bay leaf water.
• Contains compounds with anti-inflammatory and antioxidant effects.
• Acts as a natural remedy for respiratory issues when used in steam inhalation.