Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties. The essential oil from the leaves are also used as spice and food flavouring agent and has wider application in traditional medicines of different countries. The major functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.
Botanical name Family name
Commercial part
Laurus nobilis L. Lauraceae Leaf
Name in international languages
Spanish : Laurel
French : Laurier
German : Lorbeer
Swedish : Lager
Arabic : Ghar
Dutch : Laurier
Italian : Alloro
Portuguese : Loureiro
Russian : Laur
Japanese : Gekkeiju
Chinese : Yuch-kuei
English : Sweet laurel,Bayleaf
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