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Bay leaves are the most common but magnificent ingredient in every kitchen. It is mostly popular for its intense aromatic features. The whole leaf has a sharp and pungent taste. After drying, they smell slightly flowery and herbal. In Indian soups, curries, and desserts, it is a key ingredient. They are mixed with other spices to boost the taste of culinary preparations. Chemical properties Bay laurel, California bay leaf, Indian, West Indian, Mexican, and Indonesian bay leaves are some sorts of bay leaves used in different household and culinary purposes. This superpower herb contains vitamin C, folic acid, Vitamin A, B complex, and minerals like copper, calcium, selenium, manganese, potassium, iron, zinc and magnesium to treat and prevent several health difficulties naturally. Ancient history Bay leaf was the symbol of strength, wisdom, peace, and victory in ancient Greece and Rome. According to Greek Mythology, kings wore crowns of bay leaves to win great battles. ...

In India, Black cardamom is a widely used spice. Take a look at five amazing facts about this interesting spice. Description Black cardamom is one of the most popular spices especially, in India and Asian countries. It is from the Zingiberaceae family and its scientific name is Amomum Subulatum . This perennial flowering plant generates seed pods that are dark brown to black and have a rough, dry, crinkly skin. Cardamom is considered the third-most-expensive spice across the world. Its distinct smoky aroma makes any recipe savory. While green cardamom is used mostly in sweet dishes kali elaichi adds extra flavor in stews, curries, and soups. The whole pods, as well as crushed seeds, are used in culinary items. Where it is found The fresh mountain air is best for growing this aromatic spice. India is a great producer of this herb. In Sub Himalayan hills of Sikkim and Darjeeling, it is grown immensely. More than 50% of produced cardamoms are harvested in India. ...