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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] Bay leaves come from various plants and are used for their distinctive flavor and fragrance. The most common source is the bay laurel (Laurus nobilis).
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.
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]
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.
But bay laurel also is great as a hedge or as part of your herb garden. 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 ...
The leaves are green, and lighter on the underside. [8] The bark and leaves have a pungent scent resembling camphor when bruised, [8] due to a chemical known as umbellulone. [6] The leaves are entire and lance-shaped about 3–10 centimetres (1.2–3.9 in) long. They may substitute for the Mediterranean bay leaf in cooking.
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