Bay Leaves
Bay leaves are the dried leaves of the bay laurel tree. They are oval, smooth-edged, and dark green in color. When dried, they develop a brittle texture and a fragrant aroma. Bay leaves are commonly used in cooking to impart a subtle earthy, slightly bitter flavor to soups, stews, sauces, and meat dishes.
Physical Properties
Color: Olive green to brownish green
Shape: Elongated, lanceolate with pointed tips
Odor: Aromatic, slightly sweet and spicy
Texture: Dry, brittle
Length: Typically 4–8 cm
Chemical Properties
Essential Oils Content: 1–3% (mainly cineole, eugenol, and linalool
Moisture Content: ≤ 10%
Ash Content: ≤ 6%
Acid Insoluble Ash: ≤ 1%
Volatile Oil: ≥ 1.5 ml/100g
Nutritional Information (per 100g
Calories: ~313 kcal
Carbohydrates: 75 g
Protein: 7.6 g
Fat: 8.4 g
Fiber: 26.3 g
Calcium: 834 mg
Iron: 43 mg
Magnesium: 120 mg
Vitamin C: 46.5 mg
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Appearance: Whole, unbroken leaves
Color: Uniform green without discoloration
Foreign Matter: ≤ 1%
Damaged/Discolored Leaves: ≤ 2%
InsectDamage: Absent
Mold and Mildew: Not present
Microbiological Standard
Total Plate Count: ≤ 10⁴ CFU/g
Yeasts and Molds: ≤ 10² CFU/g
E. coli: Absent in 1g
Salmonella: Absent in 25g
Aflatoxins: ≤ 10 ppb
Packaging and Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage Conditions:
Store in a cool, dry place
Keep away from light, moisture, and strong odors
Shelf Life
Whole Leaves: Up to 24 months
Crushed or Ground: 6 to 12 months
Traceability and Compliance;
Origin :Egypt
APPLICATION
Flavoring agent in soups, stews, rice dishes, and sauces
Used in marinades and pickling solutions
Added to slow-cooked dishes for aroma and taste
Can be used in herbal infusions and traditional medicine for digestion and respiratory relief