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Laurus nobilis / ˈ l ɔːr ə s ˈ n ɒ b ɪ l ɪ s / [2] [3] is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae . It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking.
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus .
The leaves of this sweet bay leaf tree are often used as seasoning in soups, stews and pasta sauces. They have leathery and stiff leaves and can grow 4 to 8 feet tall when exposed to the sun indoors.
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Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
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