Dried Antioxidant And Anti Inflammatory Bay Leaf / Tej Patta

The bay leaf is a fragrant leaf that is frequently used in cooking. It can be consumed whole, dried, or ground. Bay leaves can be found in a variety of Indian foods, including biryani, pulao, soups, curries, and curries. This culinary herb, also known as tej patta, is an important ingredient of Indian cuisine because of its distinct flavor and smell. It is also known for its long-established therapeutic benefits. Tejpatta, also known as Indian Bayleaf, has antioxidant and anti-inflammatory qualities that help reduce excessive cholesterol. It decreases total cholesterol, bad cholesterol (LDL), and triglycerides in the blood. Tejpatta has heart-healthy fats that help to raise good cholesterol levels. It's used to treat excessive blood sugar, headaches, gastric ulcers, rheumatism, colic, amenorrhoea, and a variety of other ailments. This leaf is most commonly used to treat coughs and colds. This is a key component of Ayurvedic or herbal teas.