New Delhi, March 15 (IANS). The bay leaf is an important spice in the Indian kitchen that not only enhances the taste of food, but is also beneficial for health. This spice is not only used in dishes such as vegetables, casserole and kheer, but also removes physical problems due to its medicinal properties.
According to Ayurveda, the bay leaf helps relieve allergies. Putting one or two bay leaves in tea can give a lot of relief in the problem of allergies. In addition, bay leaf is helpful in reducing stress, improving the digestive process and preventing infection. It also helps in healing wounds quickly, as it has antioxidants, antibacterial and antiviral properties.
Tejapatta contains nutrients such as vitamin A, B6 and C, which strengthen the immunity of the body. Its intake increases the body’s immunity capacity and also improves metabolism. The bay leaf improves digestion and relieves problems like gas, constipation, acidity indigestion.
Fast leaves are usually inserted with mustard seeds, cumin, cardamom, etc. while making spicy dishes, which makes the taste of the dish spicy.
At the same time, some studies suggest that bay leaf is also helpful in preventing the growth of cancer cells, as it contains antioxidants like Catechin, Linolul and Parthenolide, which help in removing free radicals from the body.
The organic compound found in it reduces bowl syndrome. It also reduces inflammation of the body, because it has anti-inflammatory properties. Not only this, the aromatic properties present in the bay leaves also remove the problem of sinus.
Strong leaf can also be beneficial for sugar patients, as it helps to control the level of sugar.
Thus, the bay leaf not only enhances the taste, but also plays an important role in keeping our body healthy.
-IANS
AKS/CBT
