Ground basil is entirely different than Bay leaf. Bay leaf comes from several species of the Laurel family. Basil comes from a species of the Lamiaceae family. Not only are the plants not related, the flavors are not particularly close either. A common substitute for Bay leaf (although also with somewhat different flavor) is Thyme. (1/4 teaspoon Thyme = 1 Bay leaf).
No but you can use Bay leaf for curry leaf
not really because the taste and flavor will not be ok
Herbes de Provence
Parsley isn't really a substitute for bay leaf because they have different flavors, but you can use the parsley if you want. If you don't have bay leaf, you can make the soup without it. The flavor will be a little different, but your soup will still be good.
It is "bay leaf"... in broader sense YES it is called bay leaf, But real TEJ-PAATA in Indian means a particular variety. Note the following found in wikipedia: Indian bay leaf" (also tej pat, tejpat, tejpata तेजपत्ता or Tamalpatra तमालपत्र or Biryani aaku or Bagaara aaku or Palav aaku in Telugu or Punnai ilai in Tamil) In appearance, the leaf of the malabatrum tree is similar to the other bay leaves, but is culinarily quite different, having a fragrance and taste similar to Cinnamomum_aromaticum bark, but milder. In culinary terms, it is misleading to call it bay leaf because it is of a different genus from the bay laurel tree, does not taste the same as the bay laurel leaf, and cannot be used in cooking as a substitute for the bay laurel leaf.Thanks
A bay leaf is a herb derived from a shrub of the family Lauraceae.
A suitable substitute for pancetta in this recipe could be bacon or prosciutto, as they have a similar salty and savory flavor profile.
A good substitute for tamari in a recipe is soy sauce, as they both have a similar salty and savory flavor profile.
A suitable substitute for prosciutto in this recipe could be pancetta or bacon, as they both have a similar salty and savory flavor profile.
Bay leaf in Tamil is called "Brinji ilai" or "Tejpatha ilai."
the leaf
A good substitute for herbes de Provence in a recipe is a mix of dried thyme, rosemary, marjoram, and savory.