Alternative names: bay laurel, Roman laurel, sweet bay
The bay tree is native to Asia Minor and is now widely grown throughout the Mediterranean. A member of the laurel family, its savoury note and bittering component makes it an essential ingredient in Indian and Anglo cuisines
Bay leaves are best used when dried, as this process dissipates the bitter notes of the fresh leaves allowing for better infusion in cooking. This characteristic of time-released flavour makes bay leaves ideal for use for long, slow cooking such as in making chicken stock, soups and stewed sauces such as marinara. In France it is used in bouquets garnis for its bittering effect, and in beef bourguignon.
Produce of Turkey