Laurus nobilis L. (bay leaf)

Laurus nobilis is an aromatic evergreen conical tree or large shrub growing up to 30 feet in height the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. It is thought to have originated in Asia Minor region, from where it distributed to all over the Mediterranean region and other parts of Asia. Its aromatic bay leaf or bay-laurel is one of the well-recognized culinary leaf-spices in use since the earliest times. Bay leaves give off a pleasing and sweet aroma when added to the recipes. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruits can also be employed as a flavoring agent in the cuisines.

Family: Lauraceae
Genus: Laurus
Species: L. nobilis
Binomial name: Laurus nobilis L.
English name: bay leaf/ Sweet laurel
Nepalese name: Tejpaat
Trade name: bay leaf
Other common names:  bay laurel, sweet bay, bay tree, true laurel, Grecian laurel, laurel tree or simply laurel, French- Laurier (noble), German- Lorbeer, Italian- Alloro, Lauro
Parts used: leaves and fruits

Chemical constituents:  major chemical component found in Laurus nobilis is 1,8-cineole (eucalyptol). The bay leaves contain about 1.3% essential oils consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol, contains lauric acid also.

Laurus nobilis is a tall, conical, evergreen tree growing up to 30 feet in height. Its yellow or greenish white, star-shaped flowers appear in clusters during early spring, which subsequently produce dark-green to purplish, single seeded berry. Its thick and leathery leaves are elliptic, shiny, dark-green and measure about 3-4 inches in length.

  • Nepalese Laurus nobilis contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health.
  • It has many volatile active components such as a-pinene, ß-pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties.
  • It is an excellent source of vitamin A; contain 6185 IU or 206% of recommended daily levels per 100 g. Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers.
  • This Nepalese spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
  • And it is also a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.
  • Its fresh (green) leaves are very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural anti-oxidant that help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing and anti-viral effects.
  • Nepalese bay leaves’ fresh leaves and herb parts are very good in folic acid; contain about 180 mg or 45% of daily-recommended values per 100 g. Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby.

Medicinal use

  • It is used with medicinal purposes. Its astringent, diuretic, and appetite stimulant properties are useful in medicine.
  • Its
  • Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, a- and ß-pinene, phellandrene, linalool, geraniol and terpineol are also found.
  • Infusions of herb parts are reputed to soothe stomach ulcers and help relieve flatulence and colic pain.
  • The lauric acid in the bay laurel leaves has insect repellent properties.
  • The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu-symptoms.

Culinary use
Pleasing and sweet aromatic bay leaves are used in many recipes. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruits can also be employed as a flavoring agent in the cuisines.

Bay leaf is packed in plastic bags, jute bags, paper box, and other customized packaging. We also provide different packaging as per customer/buyers’ choice and mode of shipping. Its size and quantity is depend upon the customers’ requirements.