Whole Bay Leaves have a mild yet complex aroma. There is a sight bitterness with hints of eucalyptus, mint, wood, and earthy herbal teas. The flavor of a dried bay leaf is best used as a complimentary background note, a “workhorse” flavor meant to fill and round out the many flavors of a blended dish rather than acting on its own as the prominent front flavor.
It is customary to add one whole bay leaf to simmering sauces, soups and stews, and remove the leaf prior to serving. The leaves remain hard and sharp and do not soften from cooking so it is unsafe to eat them. If you are seeking a stronger flavor, crush the bay leaves to unlock a stronger aroma and create more surface area. However, it is best to keep the crushed leaves in a tea bag so that they can easily be removed from the dish before serving.
In the Caribbean, Jerk Chicken is smoked on a bed of bay leaves for a robust smoky herbal flavor. Marinade bay leaves with honey glazes for pork, chicken, and game.
These Bay Leaves are from turkey, are 1 - 2 inches long and slightly oval-shaped, and have a pale green color. They can be stored for several months in a cool dry pantry, or for several years if kept frozen. Browse our full collection of spices and herbs and buy gourmet spices to fill your spice rack online today.
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