5 Health Benefits Of Bay Leaves & Why You Need To Add Them To Your Meals

Bay leaf or tej patta is a common kitchen ingredient found easily in every Indian household. It is an aromatic leaf that is used as a whole in dried or ground form. They add a distinctive flavour to cuisines like biryanis and pulaos. They are also used whole while tempering sabzis and dals.

Apart from adding flavour to food, bay leaves also have several health benefits. Read on to learn about them:

1. Boosts Digestion

Adding bay leaves to food can help in improving digestion. It has a positive impact on the gastrointestinal system which averts gastric damage. It also reduces toxicity in the system.

Several organic compounds that are found in bay leaves are found to be effective for settling an upset stomach and soothing irritable bowel syndrome.

2. Antibacterial Effects

Bay leaves are also found to have antibacterial properties that prevent bacteria from growing nearby. According to WebMD, a lab study showed that bay leaves can also combat H. Pylori, which is responsible for ulcers and even cancer.

3. Blood Sugar Health

According to a study, consuming ground bay leaf capsules helps lower blood sugar levels in people with type 2 diabetes. However, more research is needed to confirm this effect.

4. Natural Wound Healer

Bay leaves have anti-inflammatory properties which help in reducing inflammation in the wounded areas. To prevent wound infections and manage boils, you can also use bay leaf oil on the skin.

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5. It May Prevent Kidney Stones

Bay leaves may help in keeping kidney stones at bay. According to a study, the bay leaf was found to reduce the amount of urease (an enzyme that can cause kidney stones among other gastrointestinal ailments) in the body. However, more studies need to be done on the same to confirm this.

Different Ways To Include Bay Leaf In Meals

Bay leaves are added to Indian cuisines like sabzis, pulao, biryanis, dal makhani, etc to enhance their flavour. They are also used to flavour fillings of snacks such as kachoris.

Bay leaves are used to flavour a variety of foods, not simply Indian food, including soups, sauces, and French dishes like bouillon and bouillabaisse.

They can be used either fried or dry, and you can add them directly or mix them with the masala mixture. They can also be used in tampering dishes like sabzis and dals. But, you should take them out before serving to avoid their bitter taste.

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