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This is the description page for Indian Bay-leaves (Cinnamomum tamala) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Indian Bay-leaves.  The Indian Bay, Cinnamomum tamala, (also known as Malabathrum, Malobathrum or Malabar leaf) is not actually strictly 'bay' leaf at all, as it's far more closely related to cinnamon though bot it and bay are members of the Lauraceae (laurel) family. These leaves can be easily distinguished from common or sweet bay in that they have three ribs within the leaf. The leaves also tend to be both longer and broader than laurel leaves. They are olive green in their live form and become much darker when dried. The leaves themselves are strongly aromatic (far more so than common bay) and the scent is reminiscent of an admixture of cinnamon and cloves with pine and citrus overtones. Indian Bayleaf imparts a strong cassia-like aroma to dishes and if not available are best replaced by boldo leaves, cinnamon leaves or a mixture of cassia bark and allspice berries. Indian Bay-leaves are still used to a large extent in northern India where they are a crucial component of Moghul quisine (the style of cookery developed at the Imperial courts in Delhi and Agra) where they are commonly used in biriyanis and kormas. Today Indian Bay-leaves are hardly known in the West, though in ancient Greece and Rome the leaves were used to prepare a fragrant oil, called Oleum Malabathri, and were therefore valuable. The dried leaves were also used in Greek and Roman cookery and were known as malobathrum (also spelled malabathrum). In culinary usage they were often just referred to as folia 'leaves' (which many modern redactions of Roman recipe incorrectly interpret as 'bay leaves'). Ground Indian bay-leaves also make a crucial component in Northern Indian garam masala spice blends. |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Indian Bay-leaves and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Indian Bay-leaves.
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Below you will find links to other pages dealing with the various other Herbs described on this site
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List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
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