Abstract:
Bay Leaf (Cinnamomum tamala) is an aromatic leaf of the Lauraceae family commonly known as “Tejpatta” in India with various medicinal properties. Usually cultivated at 500m to 2200m altitude in sub-montane and montane Himalayas. It’s a perennial or small evergreen tree, attaining 8-12 meters in height and a girth of 150 cm. Due to its high flavors, it’s usually used in Biryanis, soups, and vegetarian and non-vegetarian dishes. It is used in the treatment of rheumatism, diarrhea, colic, enlargement of the spleen, and snakebite due to its antibacterial and -anti-fungal properties. It has hyperlipidemic, anti-diabetic activity, gastroprotective, anti-helminthic/ antiprotozoal activity, antidiarrhoeal, antifungal, and antibacterial properties. In the present study, 300 samples were selected and motivated to consume bay leaf tea for six months instead of Milk tea. Bay Leaf tea consumption was initially not appreciated but consumption over time till 6 months in replacement of milk tea was 100% accepted. The association of acceptability of Bay tea over time was studied with a chi-square test and found significant at a 1% the level of significance. The association of acceptability of Bay tea over time was studied with a Regression test and found significant at a 1% of the level of significance. Hence with an increase in days, the acceptability of Bay leaf Tea has increased.