Bay has a mild but warm flavor, like a cross between oregano and clove.

Adds depth to roasted and braised foods, bean dishes and adobo recipes.

Added to soups and stews, dried bay leaf lends a peppery taste with notes somewhere between oregano and marjoram.

Bay laurel is a widely used herb throughout the world, but is most commonly found in Indian, Greek, Asian and Middle Eastern cuisines. It is an ingredient in the Indian spice mix garam masala and the French bouquet garni. In Thailand, where it is known as bai kra wan, bay is paired with turmeric, cardamom, star anise, cashews and coconut milk to make Massaman curry.

Bay leaves are great for using inside cupboards or pantry space. They help to combat unwanted weevils, ants, cockroaches, moths and flies. You can leave dried basil inside of cupboards, or even place it in your canisters of flour, rice, etc. Dried bay leaves can also be folded into clothing.

Active compounds: myrcene, eugenol, lauric acid

Botanical Name: Laurus nobilis
aka: bay laurel, grecian laurel, poet's laurel, sweet bay, bay tree, true laurel, laurel
Origin: Turkey
Notes: Kosher Certified. Non-irradiated. Non-GMO. Vegan. Sold and labeled as for further manufacturing. Individuals must exercise their independent judgment in determining its appropriateness for a particular purpose or use. As with any manufacturing process, we suggest a small, lab-scale manufacturing for evaluation purposes prior to full commercial manufacturing.
Specifications are subject to change without notice.
* FDA disclaimer