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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 flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have ...
The fragrant leaves are smooth-edged and lance-shaped, 3–15 cm (1 + 1 ⁄ 4 –6 in) long and around a third as wide, [3] similar to the related bay laurel, though usually narrower, and without the crinkled margin of that species. The leaves are green, and lighter on the underside. [3]
Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. [12] Whole bay leaves are used almost exclusively as flavor agents during the food preparation stage. Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. [12]
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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.
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 .
Myrica cerifera is a small tree or large shrub, [3] reaching up to 14 metres (46 ft) tall. [4] It is adaptable to many habitats, growing naturally in wetlands, near rivers and streams, sand dunes, fields, hillsides, pine barrens, and in both coniferous and mixed-broadleaf forests.