Bay Leaves Powder; Laurel
Botanical Name - Laurus nobilis
Other Names - True Laurel, Sweet Bay and Bay Herb
Origin - TurkeyDried Bay Leaves are used more frequently than fresh, as dried bay leaves possess a sweeter, more pleasant flavor than fresh. The flavor of dried bay leaves becomes more intense the longer it cooks.
Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg, clove and with muted camphorlike notes. As with many spices, the fragrance of the bay leaf is more noticeable than its taste. When dried and crushed the leaves provide a powerful aroma that is sweet and a bit grassy while the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. The flavor of our Turkish bay leaves is more complex and far milder than North American grown bay.
A staple ingredient in Mediterranean cuisine Bay Leaves are also found in many Armenian, Greek, North African and Turkish dishes. In Europe Bay Leaves are added to fish and meat marinades, pickles, soups and stews. In France they’re added to their popular bouquet garni blend and bouillabaisse. The Moroccans add bay leaves to their pickled fish, stews and tagines. In Turkish cuisine they're added to kebabs, fish casseroles and grilled fish.
We use Ground Bay leaves in several of our hand blended seasonings and these can be a nice addition to any well stocked kitchen.
The ground bay leaf conversion is 1/8 to 1/4 tsp. equals 1 whole bay leaf.
Ground Bay Leaves should not be readily substituted for whole bay leaves in every recipe. While whole leaves can be easily removed when the intended flavor is met during cooking process Ground Bay Leaves will continue to build flavor, which can alter the desired outcome. When we substitute Ground Bay Leaves for whole we go with less than the recipe calls for because it is left in the dish and not removed.
One or two bay leaves are typically enough flavoring for most dishes of six servings.
Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.
Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savory and thyme.
Packaging - We package all of our herbal, fruit powders and spices in a heat sealed mylar bag which serves as a very effective barrier to light, oxygen, odors, flavors, moisture, and bacteria. The bag can be resealed with any household iron or curling iron.
Precautions - If you are taking any other herbs or supplements please consult with a qualified health-care provider before starting any new regimen. If you are pregnant or breast feeding, consult with your physician before taking.
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