When the Olympic Games were established in 776 BC, victors were crowned with wreaths of aromatic bay leaves. Today, they are a pantry staple used in a wide range of dishes. They areused dried, as the flavour is more intense and less bitter than the fresh leaves. They have a strong woody, herbaceous and slightly floral flavour, with underlying warm aromas of nutmeg and clove and a cooling camphor-like note. See alsoThyme, Oregano, Marjoram, Mint and Sage
Bay Leaves have been used to improve digestion and treat digestive disorders and they are agood source of vitamin A and C, iron and manganese.
Country Of Origin
Product of Turkey
Store in a cool dry area away from direct sunlight
How To Use
They can be used whole or powdered. When used whole, the leaf is usually removed before serving. Great for use in slow-cooked recipes, lamb kebabs, roast potatoes and spaghetti bolognese.They add a beautiful flavour to roasting potatoes or winter squash, soups of all sorts, slow simmering beans, as well as rice and polenta. Bay Leaves also work beautifully with tomatoes and can be used with wide variety of meats from slow cooked pot roasts to steak rubs, great in fish dishes especially curries, and a must have ingredient in Biryani rice and Garam Masala.