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 them.
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.
For an interesting take on ground bay leaf, make a rub of it with some salt and pepper. Apply to a chicken, stuff it with lemons, and roast it as you normally would. You’ll find it fragrant and smelling like summer in California.
|Recommended Applications||This product is great to use in place of Whole Bay Leaves, including tomato juice, fish dishes, pickling, soups, sauces or pot roast.|
|Basic Preparation||Ready to use as is, no preparation is required.|
|Cuisine||American, European, 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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