| Indian Bay leaves are larger, olive green in colour and have 3 veins running the length of the leaf as opposed to the single vein that is usually present on a Laurel Bay leaf. Their Latin name is Cinnamomum tamala and they are part of the Lauraceae family, yet are often referred to as the leaf of the Cassia plant. The aroma and flavour of Indian Bay leaves is strongly reminiscent of cinnamon, cloves and cassia. To obtain the utmost benefit the dried leaves should be crushed before adding to a dish. Never substitute a European Bay leafwhen Indian Bay leaves are specified in a recipe as the flavour is entirely different. Simply omit them from the dish or consider using a piece of cinnamon bark instead.
We bring forth an ample assortment of natural Indian Cooking Spices, which mainly includes asafetida, bishops weed, cinnamon, cassia etc. Within a short span of time, we have carved a niche as one of the superior coriander seeds exporters from India. They are procured from the well reckoned manufacturers, who always produce best quality spices. Our India cooking spices are very fresh and provide a special aroma to your food. They are very spicy and add flair of taste in your delicacies and food. We are engaged in the business of wholesale sesame seeds and provide a prolific deal to our valuable customers. |
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