The increased use of bay leaves in the form of bay leaf oil and powder in various cooking applications has increased the use of bay leaves. Because of its health benefits, Bay Leaf is used in a variety of cuisine dishes. Volatile active chemicals found in bay leaves include chavicol, eugenol, geranyl acetate, a-terpineol, methyl chavicol, linalool, limonene, a-pinene, ß-pinene, and others. It also has therapeutic properties and regulates blood sugar levels, kidney stones, and appetite stimulants.
They have been utilized for culinary and medicinal purposes since ancient times. They are also used in fish sauces, stews, soups, meat, and desserts. Bay Leaf are also hypoglycemic, anti-ulcerogenic, anti-bacterial, and anti-fungal.The leaves and fruits have narcotic, stimulant, and other effects. The oils derived from the leaves are also utilized in spices and as food flavorings.
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