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食用月桂葉

食用月桂葉

HK$10.00
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Bay leaf leaves are strong and contain a sharp, bitter taste. Their flavor and aroma are somewhat similar to the cinnamon bark but slightly milder. Clean or dried bay leaves are utilized in cooking for their distinctive taste and fragrance. The flavour is strengthened with the length of cooking time.
Bay leaves are good for promoting digestion and can treat digestive disorders such as heartburn and flatulence. The powerful phytonutrients in bay leaf provide protection against cardiovascular diseases such as heart attacks and strokes.
In Indian cooking, bay leaf is usually used as a whole dried leaf during the tempering of a dish be it vegetarian or non-vegetarian. It is an essential ingredient during preparation of the famous Biryani.

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