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.
|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|
|Taste & Aroma||Bitter or Astringent, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Turkey|
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