Bay leaves are an excellent source of vitamin A and vitamin C. The leaves are also high in folic acid, niacin, pyridoxine, pantothenic acid, and riboflavin. Trace amounts of minerals, including copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium, can also be found in the leaves. The leaves are high in the essential oils cineol and eugenol, giving the leaves their eucalyptus and menthol aroma. The high levels of these oils within the leaves have led to their use to soothe stomach ulcers, relieve gas and colic, and soothe the throat and cough.
Also known as ‘black stone flower‘, kalpasi grows on trees and rocks and is used as a spice in Indian cuisines. This spice produces incredible aromatics to add to meat or rice based dishes. It is best to lightly fry the kalpasi to enhance its smell and flavour profile.
Alternative names:Black Stone Flower, Parmotrema perlatum, patthar ke phool, Dagad Phool