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In Indian culinary Bay leaves are used in Dry form . It is used in cooking for its distinctive flavor and fragrance. It is mostly used in curries, salads , pilafs and biryani. |
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Advantages:
Disadvantages:
Disadvantages:
Nutritional Information:
| Element | Percentage |
| Eugenol |
Tamalpatra, Tejpat, tej pat, Lorbeerblatt, foglia di alloro, lauro, hoja de laurel, dhafni
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