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Bay Leaf -- Bay Leaves

 

 


Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). Bay leaves are used in cooking for their distinctive flavor and fragrance, and may be used fresh or dried.

The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pts in Mediterranean Cuisine.
  • California bay leaf
The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay, but has a stronger flavor.
The leaf of the Cinnamomum tejpata tree, similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves, but is culinarily quite different.

 


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