The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form. Bay leaves are commonly found in biryani, pulao, soups, curries and most Indian dishes. Also known as tej patta, this culinary herb makes for an integral part of the Indian cuisine, thanks to its distinctive flavour and fragrance. Apart from this, it is also known for its age-old medicinal properties. Tejpatta has been shown to reduce the bad cholesterol that is LDL-cholesterol and increase good HDL cholesterol and reduce triglycerides. Therefore, it helps in reducing the risk of heart diseases. Indian Bay leaves are also known as Tej Patta which translates as 'pungent leaf' or Malabar leaf. ndian bay leaves, cinnamon leaves, cassia leaves, or tejpat/tej patta in Hindi. Longer and wider than bay laurel leaves, they come from the same family but are less woodsy and piney in flavor and more akin to cinnamon and cloves. Taking bay leaf in large amounts might cause sleepiness and drowsiness. Medications that cause sleepiness are called sedatives. Taking large amounts of bay leaf along with sedative medications might cause too much sleepiness. You can add whole bay leaves to your soups and curries or even grind the dried leaves into a powder and add it to your meals, to benefit from the herb. Just a spoonful of the herb is enough and may help regulate blood sugar levels. Yes. Drinking bay leaf tea every day benefits your heart as it is the potent combination of antioxidants and potassium. Potassium is essential for your heart health, as it helps lower blood pressure and cholesterol levels. Bay leaves may have an impact on the gastrointestinal system by preventing gastric damage and promoting urination. This helps release toxins in the body and aids in the health of the kidneys. Tejpatta is an effective herb for managing common cold.
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