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Bay Leaves – Australian Grown – 6g

Original price was: $4.99.Current price is: $3.49.

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54 In stock

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Weight
6G

Product Description

Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm, pungent aroma and a slightly bitter flavour. These 100% Australian-grown Bay Leaves are harvested at their peak and sun-dried to lock in their taste and aroma.

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Flavour Notes:

Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm, pungent aroma and an aromatic, slightly bitter flavour. These 100% Australian-grown Bay Leaves are harvested at their peak and sun-dried to lock in their flavour and aroma.

Culinary Notes:

Australian bay leaves are grown, harvested, dried, and processed on home soil. They are added whole to dishes to impart their savoury, aromatic, herby flavour and removed just before serving. This wonderful herb adds a delicious flavour to so many dishes. Only one or two leaves are needed to enhance a whole roast, a pot of soup, or a stew. Dried leaves are less bitter than fresh ones and have a sharp, spicy aroma.

Health Benefits:

Bay leaves are a good source of vitamins and minerals. They have mild diuretic qualities and are used to improve digestion. They are also rich in vitamins A, C, iron, and magnesium.

Ingredients:

100% dried Whole Bay Leaves

Country of Origin:

Australia

Other Names or Spelling:

Bay Laurel, Poet Laurel, Roman Laurel, Sweet Laurel, Wreath Laurel, Defne Agaci, Laurus nobilis

How to use

  • Add 1-2 bay leaves whole while cooking and remove before the dish is served
  • Use to cook stews, soups, stocks, and marinades, as well as a variety of other dishes
  • Dried bay leaves can be used 1:1 for fresh making them super-convenient when you don’t have a bay tree on-hand

Recipe/product links:

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The Spice People FAQs

Australian Grown Bay Leaves are used to add flavour to various dishes, including soups, stews, sauces, stocks, marinades, and braises. They are typically added whole during cooking and removed before serving to impart their flavour.

Bay Leaves should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture to preserve their flavour and aroma. They can also be stored in the freezer for longer shelf life.

When using Australian Grown Bay Leaves in cooking, it’s essential to remember that their flavour develops slowly during cooking, so they should be added early in the cooking process for optimal flavor infusion. Additionally, remember to remove them before serving.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.