Bay Leaves (Aromatic)

The bay laurel tree has been cultivated since the beginning of recorded history. Originally cultivated in Asia Minor, it has spread to the Mediterranean. Bay leaf is not grown in northern regions, as the plants do not thrive in cold climates.

Bay leaves are one of the most widely used culinary herbs in Europe and North America. Bay leaves release their flavor during slow cooking, so the longer they cook, the better. Consider adding bay leaves to casseroles, stews, soups, marinades, and pasta sauces.

Bay leaf is a fixture in the cooking of many European cuisines as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes such as bouillabaisse. Bay leaves are most often used whole and removed before serving. In Indian and Pakistani cuisine, bay leaves are often used in “biryani” and other rich spicy dishes.

Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.