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Bay Leaves, Whole (Hand Selected)

Bay laurel

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A staple in Mediterranean cuisine, but also used in Filipino, French, Moroccan, Pakistani, Indian, and American cookery. Bay leaves were once cultivated in ancient Greece for their bitter flavor of mace and camphor, but also for their leathery durability that made them useful in decoration and for crafting laurels to crown great people of the time. The bay leaf is a true champion in the culinary world.

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It’s hard to pin down the flavor of a bay leaf. Indeed, for one of the most widely used herbs in sauces, soups, and stews you might be hard pressed to accurately describe the flavor since the leaves release it so slowly. If you’re really curious then place a few in a bowl and pour boiling water over it and inhale deeply.

Bitter. Camphor. Mace. A bit a eucalyptus.

By itself it’s a bit curious and slightly off-putting. But that’s by itself. That’s why bay leaves are used as an ingredient for building flavor. They provide a bitter balance, a medicinal spice that compliments acids and backs up umami compounds. Bay leaves are a must for soups, terrines, sauces, and stews.

Additional Info
Ingredients Bay leaves.
Recommended Applications Bay Leaves are commonly used in Bouquet Garni, a bundle of herbs that are tied up and included in a dish to be removed prior to serving. Also great when added to baked potatoes, cooked with fish, or added to a soup or sauce.
Basic Preparation Ready to use, just add directly to recipe and remove the Bay Leaves prior to serving your dish.
Cuisine American, French, Mediterranean, Moroccan, Turkish
Product Style Whole
Taste & Aroma Bitter or Astringent, Sweet
Shelf Life 4 Years
Handling / Storage Store in a cool, dry place.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Country of Origin Turkey
Dietary Notes No


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