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Find Verified Ya Nang Leaves (Bai Yanang) Suppliers, Manufacturers and Wholesalers

GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Yanang or Botanical name Tiliacora triandra (Diels) is one type of herb native to the South East Asian mainland. In traditional Southeast Asian medicine, Yanang has been used as food and medicine for a long time. In the Northeast of Thailand, people call this plant "Never get old for a thousand years"

USES
Yanang contains many health benefits that go along with its cooling affect. Yanang contains Vitamin A, B-carotene, Phosphorus, Polyphenols, Flavonoids, alkaloids, and minerals such as calcium and iron.

SEASONS
Yanang Leaves is available year-round.
GOLD Member
VERIFIED
Jan-01-20

Bay Leaves

MOQ: 5  Meters
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Bay leaves of 1st,2nd and 3 rd grade
GOLD Member
Nov-15-19

Bay Leaves

$6
MOQ: 500  Inches
Supplier From Hyderabad, Andhra Pradesh, India
 
Fresh Collection
GOLD Member
VERIFIED
Dec-18-23

Bay Leaves

$980
MOQ: Not Specified
Supplier From Bhavnagar, Gujarat, India
 
Indian Spices Manufacturer & Exporter from India.
GOLD Member
VERIFIED
Nov-08-23

Bay Leave

MOQ: 5  Metric Tonnes
Sample Available
Supplier From Pyramids, Giza, Egypt
 
Bay Leave
Bay Leaf (Leaves of laurel)
Family: Lauraceae
Botanical name: Laurus nobilis.
Origin: Egypt
Packing: 20 kg bags or 5 kg carton box
Cultivation: Common
HS Code: 0910990000

What are the uses of Bay leaf in food?
1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region.
2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces.
3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food.
4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups.

Did the Ancient Egyptians knows & use Bay leaf Leaves (Laurus leaves)?
1) Ancient Egyptians used the Bay leaf as a symbol of victory
and pride, they also used it as a crown for heroes and poets.
2) They squeezed the aromatic fruits of Bay leaf to get special oil known as laurel oil.
3) They used the bay leaves (Laurus leaves) oil for sores and wounds.
4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.
3493 Ya Nang Leaves (Bai Yanang) Suppliers
Short on time? Let Ya Nang Leaves (Bai Yanang) sellers contact you.
GOLD Member
VERIFIED
Aug-20-22
Supplier From Bhavnagar, Gujarat, India
 
It is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. It has aromatic leaves which are used for culinary and medicinal purposes.

Bay leaf powder is used alone or with other spices. Fresh or dried bay leaves powder is used in cooking for its distinctive flavor and fragrance. The leaves powder is often used to flavor soups, sauces, stews, meat dishes, and pickling recipes. As with many spices and flavorings, the fragrance of the bay leaf powder is more noticeable than its taste.

FEATURES:
Good aroma
Pungnant taste
Nice food ingredients in cooking
Color: dark brown
Mesh: 80-100mesh; 100-120mesh or as required
GOLD Member
VERIFIED
Nov-08-23

Bay Leaf Leaves

MOQ: 6  Metric Tonnes
Sample Available
Supplier From Pyramids, Giza, Egypt
 
Bay Leave / Bay Laurel Laurus Nobilis / Bay Leaf Bay Leaf / Laurus Nobilis / Nobilis Laurus / Bay Leaf Leaves
Bay Leaf (Leaves of laurel)
Family: Lauraceae
Botanical name: Laurus nobilis.
Origin: Egypt
Packing: 20 kg bags or 5 kg carton box
Cultivation: Common
HS Code: 0910990000

What are the uses of Bay leaf in food?
1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region.
2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces.
3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food.
4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups.

Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)?
1) Ancient Egyptians used the Bay leaf as a symbol of victory
and pride, they also used it as a crown for heroes and poets.
2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil.
3) They used the bay leaves (Laurus leaves) oil for sores and wounds.
4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.
GOLD Member
VERIFIED
Feb-15-25
 
Bay leaves, known as "Tej Patta: in Hindi, are the aromatic leaves that bring depth and fragrance to a wide range of culinary dishes. Sourced from the bay laurel tree (Laurus nobilis), these dried leaves are a staple in Indian, Mediterranean, and European cuisines. At Vishwarupa Global Trades Vision Private Limited, we offer the finest bay leaves, carefully selected and processed to ensure they deliver a robust flavor and aroma that elevates your cooking.

Origin and Cultivation
Our bay leaves are sourced from the lush regions of Uttarakhand and Himachal Pradesh, where the bay laurel tree thrives in the cool, mountainous climate. The leaves are hand-picked when fully mature and then naturally dried to preserve their essential oils and aromatic properties. Once dried, the leaves are meticulously sorted and cleaned to meet our high standards of quality and purity.

Flavour Profile
Bay leaves have a distinctively fragrant, slightly floral aroma with a subtle bitterness and hints of pine, mint, and pepper. When added to dishes, they impart a complex, layered flavour that enhances the overall taste of the food. Bay leaves are typically used whole and removed before serving, as their tough texture makes them difficult to chew.

Culinary Uses
Bay leaves are a versatile ingredient used in various culinary traditions to infuse flavor into dishes:

Indian Cuisine: In Indian cooking, bay leaves are often used in curries, biryanis, pulao, and masalas. They are usually added at
the beginning of the cooking process to release their full flavor.

Soups and Stews: Bay leaves are a classic addition to soups, stews, and broths, where they contribute a deep, aromatic flavor
that complements vegetables, meats, and legumes.

Sauces and Marinades: The leaves are used to flavor sauces, gravies, and marinades, particularly in Mediterranean and
European cuisines. They pair well with tomatoes, garlic, and wine.

Rice Dishes: Bay leaves are commonly used to season rice dishes, such as pilafs and risottos, adding a subtle complexity to
the grain.

Pickling and Preserves: Bay leaves are often included in pickling brines and preserves, where their antimicrobial properties help in
the preservation process while adding a unique flavor.

Braising and Roasting: The leaves are used in braising liquids and roasting pans to flavor meats, poultry, and vegetables,
enhancing the savory notes of the dish.

Packaging and Availability
Our bay leaves are available in various packaging sizes, catering to the needs of different customers, from bulk quantities for industrial use to smaller packs for home cooks. We ensure that the leaves are packed in airtight, moisture-resistant containers to preserve their freshness, aroma, and flavor during storage and transportation.
GOLD Member
Nov-13-21

Bay Leaves

MOQ: 6  
Sample Available
Supplier From Ibshaway city, Fayoum, Egypt
 
Product Name: Bay Leaves

Types: large Cut+Crushed

Season: Available all the year

Harvest season: in August

Origin: Egypt

Specifications:

Cultivation: Common

Form: Raw, Dry, Whole

Quantity: Minimum 6 Tons

package material: paper bags, carton boxes, polypropylene bags, etc.

package weight: 10 kg, 20 kg, 25 kg, 50 kg, etc.

Shipping Terms: CIF , FOB

Payment Terms : L/C , T/T , Advance + CAD
GOLD Member
VERIFIED
Feb-12-21
Supplier From Cape Town, Western Cape, South Africa
Supplier Of Cumin Seeds   |   Spices   |   Fresh Onion   |   Fresh Cabbage   |   Fresh Cassava   |   Fresh Lady Finger   |   Vegetable Powder   |   Fresh Vegetables   |   Corn   |   Cloves   |   Cashew Nuts   |   Cardamom, Cinnamon   |   Herbs   |   Green Cardamom   |   Nutmegs   |   Apricot   |   Saffron   |   Grains & Cereals   |   Chickpeas   |   Wheat   |   Rosemary   |   Coffee Beans   |   Oregano   |   Brazil Nuts   |   Almonds   |   Pistachio   |   Bay Leaf   |   Fresh Cauliflower   |   Hazelnuts   |   Fresh Potato   |   Thyme   |   Millet   |   Cocoa Beans   |   Vanilla   |   Spices Powder
GOLD Member
Mar-24-25

Bay Leaves Green, Grade A ( leaves )

$3.00K - $3.40K / Ton (UK) (FOB)
MOQ: 4  Tons (UK)
Sample Available
Supplier From Ibshway, Fayoum, Egypt
 
product Description: Bayleaves, pure and natural; no preservatives, processing aids additives permitted.

1- Our product is of Excellent quality with purity up to 99.8 %.
2- Shelf life for three years of harvest.
3- Pcking: 20 Kg
4-Pesticide Residue :
- We have Conventional ratios.
- We have pesticide residue ratios according to the European Union Standards.

5- Payment terms: we preferred 30% advance and 70 % against sending a copy of the bill of loading.

It is available to send you a sample to check the quality and conduct a pesticide residue analysis to ensure the required specification.
GOLD Member
VERIFIED
Dec-26-16
Supplier From Lucknow, Uttar Pradesh, India
GOLD Member
VERIFIED
Sep-23-22
Supplier From Pyramids, Giza, Egypt
GOLD Member
VERIFIED
Jun-06-22
Supplier From Bhavnagar, Gujarat, India
GOLD Member
VERIFIED
Sep-20-20

Bay Leaf

MOQ: Not Specified
Supplier From Deesa, Gujarat, India
 
Shubhlaxmi Industries is a manufacturer and exporter of top grade Bay Leaves. They are sold as dried whole leaf. We have a selection of quality Bay leaves packed under hygienic condition. The aroma of Bay leaves spread upon opening the pack and satiates the end user.

The botanical name of Bay leaf is Laurus nobilis and it belongs to Lauraceae Family. They are elliptical in shape with one end pointed. The upper surface is olive green in color and has a shine. The lower surface is dull olive to brown in color. It has soft aroma and they are bitter in taste. Bay leaves are native to Mediterranean region and grow in Europe and California. Bay leaves are commonly known as Tej Patta in India.

Bay leaves in Indian cuisines are mostly used in tempering. They are mainly used for adding flavor and aroma to pulao or curry. Crushed Bay leaves are used in making Biryani Masala. They impart even more delicate aroma to delicacies. Bay leaves are often used in flavoring soups and stews in Mediterranean cuisines.

Bay leaves have some medical properties. They are useful in treating high blood sugar, migraine and headache, bacterial and fungal infection. They have anti inflammatory and anti oxidant properties.

Specification
HS Code ; 09109990
Color : Greenish,greenish Yellow
Type : 98%/99% Machine Clean & Sortex
Shape : Eliptical
Moisture : 13% Max
Length : 2.5-7.5cm
Width : 1.6-2.5cm
Volatile Oil : 1.5%max
Ash : 4% Max
Acid Insoluble Ash : 0.8%max
Origin : Arunachalpradesh/sikkim
Packing : 5/10/25/50 Kg Net Pp. & Brand Packing
Quality Assurance : Geo-chem
Loading Capacity : 7mt In 20'fcl
GOLD Member
May-05-25

High Quality Indian Bay Leaves, High-Quality

$2.20 - $2.50 / Kilogram (FOB)
MOQ: 500  Kilograms
Supplier From Madurai, Tamil Nadu, India
 
Product Name: Dried Bay Leaves
Botanical Name: Laurus nobilis
Grade: Premium Export Quality
Appearance: Whole, unbroken leaves; green to olive green color
Aroma: Strong, characteristic aroma with slightly bitter, spicy flavor
Moisture Content: Max 10%
Purity: 99% (free from stems, dust, and foreign matter)
Packaging: 20 kg PP bags or as per buyer requirement
Shelf Life: 12â??18 months under dry, cool conditions
Uses: Widely used in culinary applications (soups, stews, sauces, rice dishes) and herbal teas; also valued for its essential oil content in cosmetics and aromatherapy.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Betel Leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Betel Leaves tapers to a point on the non-stem end and grows on climbing vines. Betel Leaves are chewy and have a sharp, tangy, and peppery taste.Betel Leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves.

USES
Betel Leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Betel Leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator.

SEASONS
Betel Leaves are available year-round.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads.

USES
The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat.

SEASON
Chaplu leaves are available year-round.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Lotus leaves is a plant that Thai people have been using for a long time. In addition to bringing lotus seeds, lotus seeds to eat and used lotus flowers to worship the Buddha There is also the use of lotus leaves. Lotus is a plant that Thai people have been using for a long time. In addition to bringing lotus seeds, lotus seeds to eat and flowers to worship the Buddha image. Lotus leaves is an interesting herb, easy to find, economical and suitable for people in modern times who want beauty and health. It helps adjust the mechanism of separating the good parts of digested food onto and the separation of food waste into the lower part causing no accumulation of sputum, moisture.

USES
Thai people in the past and some areas in the present The lotus leaves is used as a medicine for various diseases such as the lotus leaves, which contains many alkaloids. to improve medicinal uses To reduce high blood pressure, bring fresh or dried leaves, cut into shreds, boil with enough water until boiling for 10-15 minutes, drink 1 glass 3 times a day for at least 20 days in a row. Used to suppress cold symptoms. and help reduce phlegm The lotus leaves are cut into shreds and dried in the sun to make smokers to relieve nasal congestion, etc. And there is also the use of lotus leaves. in many ways Wrap fresh vegetables in the refrigerator to preserve their freshness for longer. made into lotus leaves rice make the fragrant rice appetizing


SEASONS
Lotus Leaves are available year-round.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative.

USES
Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months.

SEASON
Pandan leaves are available year-round.
3493 Ya Nang Leaves (Bai Yanang) Suppliers
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