Overview Information Bay leaf is an herb that is commonly used in cooking. Indian bay leaf (Cinnamomum tamala), also known as Indian cassia or Malabar leaf, looks much like bay leaves, but the flavor and aroma are more akin to cinnamon. The leaves of either plant are generally 1-3 inches long, almond-shaped, and glossy green. It is also called ‘Masala chai’ because of its strong, … Bay leaves can also last for a long time in storage. “Second, flavors like bay leaves are rooted deep in memories and tradition. Bay leaves come from the bay laurel tree, native to the Mediterranian regions, while California bay leaves come from a different type of tree and have a stronger, more astringent flavor. A must for slow cooking stews, soups, and braises, they’re also a natural in quicker dishes like fish, poultry, pasta, and … Indispensable to most cuisines, especially French, Mediterranean and Indian, they add robust flavor all kinds of meat and vegetable dishes, soups and sauces. However, there’s been some debate in recent years about whether the humble little leaf has been sleeping on the job. Most commonly used in soups, sauces and stocks they are tied to Sunday dinners and long awaited feasts. The leaves are rich in essential oils. Bay leaves are used in cuisines throughout the world because of their subtle, herbal flavor and their delicate, lightly floral fragrance. I learned it from one of my cookbooks. The leaves are often used as a garnish. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Traditionally, bay leaves are picked and dried slowly under the shade away from direct sunlight to retain their volatile essential oils. Bay Leaf plants are slow growing trees with leaves that are used as seasoning in cooking. These compounds have been found … Being from Maryland, bay leaf is an integral part of our regional cooking. Bay leaf flavor profile Bay leaves have the wonderful ability to bring the absolute best out of meaty flavors and warm spices in hearty dishes. California bay leaves have a potent, eucalyptus-like flavor, whereas Turkish bay leaves have a tea-like, mildly menthol flavor profile. The flavor and aroma of bay leaves varies between the fresh and dried forms. The flavor is the same but if a recipe calls for 1 bay leaf use half of the California bay leaf because it has a much stronger flavor. “Fresh bay leaves have a lighter, more floral flavor, and they keep for weeks in the fridge,” she says. To get a closer read on the … In the spice stores, one might come across different kinds of bay leaf preparations. When I was dining at a small restaurant in Sussex, England, I had a wonderfully subtle bay leaf custard for dessert, and I learned there is a long history of bay being used to flavor sweet custards or rice pudding before vanilla was widely available. Perfect for Slow-Cooked Dishes Bay leaves are meant to cook in red beans for … Promotes Heart Health. While fresh bay leaves have a notably bitter taste and pungent aroma, dried bay leaves take on more herbal notes reminiscent of thyme and oregano. There are, however, some concerns about the health dangers of bay leaves. This Mediterranean herb imparts a subtle flavor and boosts the flavor of other herbs. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. It is also known as bay laurel, sweet bay and simply laurel.If you enjoy growing herbs, this is a great one to try, since it has a very aromatic flavor. Bay leaves are commonly used in soups and stews, and they give a subtle, wholesome and earthy flavor to the soup. A bay leaf’s purpose is to add flavor and to deepen existing flavor. Also add a bit of sugar to smooth out the flavor profile. 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