Bay leaves whole - hand-sorted
SHORT DESCRIPTION
Bay leaves are often combined with juniper berries in many recipes, as these two spices complement each other so well. Their exceptional flavor is very intense and should therefore be used sparingly: no more than two medium-sized leaves are sufficient for a dish of your choice.
USE
Bay leaves are perfect for aspic, pickled vegetables, hearty stews, tasty meat dishes, boiled fish, delicious sauces and thick soups, for meat broth, green tomatoes, sweet and spicy compotes and fish marinades, as well as for flavoring vinegar.
Bay leaves also enhance sauerbraten (sauerbraten) and game, hearty potato dishes, large roasts, and all dark gravies, as well as ragouts and goulash. Many also appreciate bay leaves for seasoning pickled cucumbers and herring.
GOOD TO KNOW
Store the leaves in as dark, dry, cool and airtight a place as possible.
TASTE
The leathery, shiny leaves have a very invigorating scent of cinnamon and cloves. The fresh leaves still have a distinctive bitter note. Only drying significantly reduces the bitterness, while preserving the unique, intense flavor.
PRODUCTION
Our hand-sorted bay leaves, also known as noble bay or spice bay, come from evergreen laurel trees in Turkey that can reach heights of up to 10 meters. Originating in the Middle East, it has spread throughout the Mediterranean region and into Central and South America, where it is used as a medicinal and spice plant.
Bay leaves whole - hand-sorted
Use and application
Bay leaves are perfect for aspic, pickled vegetables, hearty stews, tasty meat dishes, boiled fish, delicious sauces and thick soups, for meat broth, green tomatoes, sweet and spicy compotes and fish marinades, as well as for flavoring vinegar.
Bay leaves also enhance sauerbraten (sauerbraten) and game, hearty potato dishes, large roasts, and all dark gravies, as well as ragouts and goulash. Many also appreciate bay leaves for seasoning pickled cucumbers and herring.
Details
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