These leaves are used to flavor soups, stews, vegetables and meats, but be sure to remove them before serving. Fresh bay leaves are not widely available, but the dried variety can be found in most grocery stores.
Herb used to flavour stocks, soups, vegetables, meats or pilafs. Normally removed before serving. Also called Laurel leaf, bay laurel or tej patta.
Herb (dried whole leaves) Description: Leaves from the evergreen bay laurel tree. Also called bay laurel or laurel leaf. Flavor: Woodsy, pungent Uses: Meats, pickling, sauces, soups (see bouquet garni) and (see garam masala), stews, vegetables
Belonging to the bay laurel family, leaves are dried for use. Remove bay leaves before serving a dish; they remain tough and their edges sharp, even after cooking. Add to poached fish or poultry dishes as well as to stocks, soups, stews, casseroles and pasta sauces.
dried leaf of the bay laurel
Tej patia. This very well known leaf is used fresh or dried in certain Indian recipes.
An aromatic herb. Bay leaves are added to food during cooking, but removed before serving.
An aromatic leaf that comes from bay laurel. Whole, halved, or ground, it lends a slightly bitter, pungent seasoning to soups, stews, and stocks. It id one of the primary ingredients in a bouquet garni.
A herb used mostly in its dried form for flavouring pulses, biryanis, and rich gravy dishes.
Also called “Laurelâ€, considered indispensable by many chefs. The evergreen shrub the herb is derived from has been shrouded in history for thousands of years. Used as the wreath donned by statesmen, poets, soldiers, and as the basis for the now known “Poet laureate†and the academic term “baccalaureateâ€. The leaf itself may be used fresh or dry in a variety of dishes, stocks, soups, and as a necessity in a bouquet garni(a bundle of parsley, thyme, and bay leaf tied together alone or in cheesecloth and incorporated in stocks and soups according to taste).
A tree leaf valued for its spicy, warm, almost bitter scent.
Also called laurel leaf or bay laurel, this aromatic herb is native to the Mediterranean. Turkish bay leaves are milder than the California variety. Used to flavor soups, vegetables, and meats. Normally removed before serving.
This leaf comes from the evergreen bay laurel tree in the Mediterranean. If used whole, remove bay leaves from a dish before serving.