Viewing post #422903 by Seray
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Here's a cool herb you all have in your spice racks. These are bay leaves:
The small one is a Turkish bay leaf. laurus nobilis The large one is an Indian bay leaf Cassia fistula tej patta
The Indian one is not really a bay leaf but that's how they are sold here. They smell like cinnamon!!! I use them for puddings, rice and Indian dishes.
Here's the info on both:
Indian: The leaves of the tree are useful in relieving irritation of the skin and in alleviating swellings and pains. Their juice or paste serves as a useful dressing for ringworm and inflammation of the hands or feet caused by exposure to cold. They also relieve dropsical swellings due to excessive accumulation of fluid in the body tissue. Its leaves can be rubbed beneficially on affected parts for relief from rheumatism and facial paralysis.
Turkish: Bay leaf has is high in lauric acid and is used to keep moths away. This also provides insecticidal properties. Useful treating high blood sugar, migraines, bacterial infections and fungal infections, rheumatism, amenorrhea, and colic. The leaf and oil are used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Its oil is used externally for bruising and sprains. Its has parthenolides compounds. Bay leaf helps the body process insulin efficiently. Bay Leaf contains eugenol,so is anti-inflammatory and anti-oxidant. Bay leaves used worldwide. Used much in bouquet garnis and in soups, sauces, stews and is great for poultry, fish, and meat. Often in pickling spice.