Bay laurel (Laurus nobilis, Lauraceae).
Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavor soups, stews, braises and pâtés in many countries.
- WHOLE LEAVES – You can benefit from bay leaves whole structure which makes it easier to fish them out of your finished foods before serving
- AROMA – Contrary to many other spices, dried bay leaves reach their peak of strong and robust aroma when they are not fresh but dry
- FLAVOR – Bay laurel leaves have a potent, tangy taste that is released when prepared with foods
- VERSATILE USE – Bay leaf spice may be used both as a garnish or an ingredient for everything from soups and curries to meatloaves and pot roasts.