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2. Do Bay Leaves Actually Taste Like Anything? - AOL

   www.aol.com/bay-leaves-actually-taste-anything...

   Bay leaves are often described as having eucalyptus, menthol, and pine notes. In the herb's fresh form, bay leaves taste bitter and pungent, but when dried, the herb has a more aromatic flavor ...

3. Bay leaf - Wikipedia

   en.wikipedia.org/wiki/Bay_leaf

   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]

4. Gingerol - Wikipedia

   en.wikipedia.org/wiki/Gingerol

   When ginger is dried or mildly heated, gingerol undergoes a dehydration reaction forming shogaols, which are about twice as pungent as gingerol. [3] This explains why dried ginger is more pungent than fresh ginger. [4] Ginger also contains [8]-gingerol, [10]-gingerol, [5] and [12]-gingerol, [6] collectively deemed gingerols.

5. AG Jeans - Wikipedia

   en.wikipedia.org/wiki/AG_Jeans

   AG Jeans was founded in Downtown Los Angeles in 2000 by Italian designer Adriano Goldschmied and Korean-American jeans manufacturer Yul Ku. [1] The company was initially a collaboration between Goldschmied and Ku's Koos Manufacturing, a producer of denim apparel for several brands including Abercrombie & Fitch, Banana Republic, Gap, J.Crew, and Lucky Brand.

6. Fresh vs. Dried Herbs: Which Should You Use in Your Cooking?

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7. What Do Bay Leaves Do? - AOL

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8. Syzygium polyanthum - Wikipedia

   en.wikipedia.org/wiki/Syzygium_polyanthum

   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 .

9. Shogaol - Wikipedia

   en.wikipedia.org/wiki/Shogaol

   Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...