Bay Leaves Dried Whole


Product description

Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between. They an essential herb in Bouquet garni along with thyme, marjoram and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, pot of soup or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.



Culinary Notes : 

Bay Leaves

There are many different types of plants whose leaves are referred to as “bay leaves”, but the true bay leaf is scientifically known as Laurus nobilis, and this is the nutrient-rich variety

  • 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

Health benefits: 

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

Recipe/ product links:

Bombay Beef Madras Curry 

Country of origin: 

Turkey, Australia

Other names or spelling: Bay Laurel, Poet’s Laurel, Roman Laurel, Sweet Laurel, Wreath Laurel, Defne Agaci, Laurus nobilis

Additional information


8g, 25g


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