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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.
Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum 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.
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]
Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour. The distilled essential oils from leaves and twigs are also used as flavouring products.
You may have added a leaf or two to season dishes such as casseroles, soups and stews. But bay laurel also is great as a hedge or as part of your herb garden. ... But bay laurel also is great as a ...
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Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]