Why are bay leaves added to food?

Why are bay leaves added to food?

When cooking, many add bay leaves to foods, especially red meat and poultry. But why are bay leaves added to food? The answer would be for flavor, but there is more to it than that.

If bay leaves are boiled in a glass of water and tasted, they will have no taste or smell. So why are bay leaves used in meals?

Adding bay leaves to meat turns triglycerides into mono fats. You can check this by cutting a chicken in half and cooking each half separately, one with bay leaf and one without the spice. You can see the amount of fat in the two halves ...

Laurel properties

Recent scientific studies have shown that bay leaves have many benefits. It helps to get rid of many serious health problems and diseases.

Treat digestive disorders.



Regulate bowel movement by drinking warm bay leaf tea.

Lowers blood sugar, bay leaf is also an antioxidant.

It allows the body to produce insulin by eating it or drinking laurel tea for a month.

Eliminates bad cholesterol and relieves triglycerides from the body.

Very useful in the treatment of cold, flu and severe cough, as it is a rich source of vitamin "C", you can boil the leaves and inhale steam, to get rid of phlegm and reduce coughing.

Bay leaf protects the heart and prevents strokes, as it contains cardiovascular protective compounds.

Rich in acids such as caffeic acid, quercetin, eigonol and bartholinide, substances that prevent the formation of cancer cells in the body.

Eliminates insomnia and anxiety, if taken before bedtime, it helps to relax and sleep peacefully.

Drinking a cup of boiled bay leaf twice a day breaks kidney stones and cures infections.

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