BAY LEAF GROUND POWDER
A grounded bay leaf can be used instead of a fresh or dried bay leaf. Bay Leaf has a bitter, spicy, strong and pungent flavour with a cooling undertone. The taste is piney with hints of nutmeg, clove and with muted camphor-like notes.
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Bay Leaves are also known as True Laurel, Sweet Bay and Bay Herb. Bay Leaves are native to Asia and the Mediterranean and today they’re also grown in France, Greece, Guatemala, Mexico, North America and Russia.
A staple ingredient in Mediterranean cuisine Bay Leaves are also found in many Armenian, Greek, North African and Turkish dishes. In Europe Bay Leaves are added to fish and meat marinades, pickles, soups and stews. In France they’re added to their popular bouquet garni blend and bouillabaisse. The Moroccans add bay leaves to their pickled fish, stews and tagines. In Turkish cuisine they’re added to kebabs, fish casseroles and grilled fish.
Ground bay leaf can be used instead of a fresh or dried bay leaf. The ground bay leaf conversion is 1/8 to 1/4 tsp. equals 1 whole bay leaf.