Bay Leaf extract
CAS NO.:78-70-6
Active Ingredient: Bay Leaf
Specification: 5:1
10:1
20:1
Test Method: TLC
Bay Leaf extract description
Introduction:
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include:Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying
Used :
Bay leaves extract are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves extract also flavor many classic French dishes. The leaves extract are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf in a few Arab-influenced dishes.
Function:
- Both the leaves and the fruit of the bay tree have been employed to strengthen the digestive organs.
- prevent flatus.
- act as an emmenagogue.
