Bay Leaves are aromatic leaves from the bay laurel tree. These leaves are commonly used as a flavoring agent in various cuisines around the world, particularly in Mediterranean, Indian, and Southeast Asian cuisines.

Bay leaves are often used as a component of bouquet garni or sachet d'épices, which is a bundle of herbs used to flavor stocks, soups, and stews. The leaves can also be crushed or ground for use in spice blends. When using bay leaves, it's important to remember to remove them before serving, as they can be tough and indigestible.

Also known as Malabathrum, or Malabar leaves, true tejpatta leaves such as this impart a strong cassia- or cinnamon-like aroma to dishes, while the bay leaves of Turkey have an aroma is more reminiscent of pine and lemon.

In North Indian cuisine, liberal use is made of sweet spices such as Indian bay leaves; two specialties are most common: the complex rice dish called biriyani and the rich korma dishes in which meat is slowly braised in a rich, fragrant sauce thickened with ground almonds and scented with Indian bay leaf. Ground Indian bay leaf is also commonly found in the spice mixture "garam masala." 

Ingredients: Indian bay leaf

Product of India

Allergy notice: May contain peanuts, Tree Nuts, Soy, Wheat, Sesame and Mustard.