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Ground Bay Leaves



Ground Bay Leaves

Ground Bay Leaves are from the leaves from the Bay Evergreen Tree that is commonly found in the Mediterranean region, though originally the tree was probably from Asia minor. Bay Leaves were used across the ancient world. In Greece and Rome the Bay Leaf were used to make Crowns of Laurel for athletes and poets. These leaves are used to add a tangy, earthy flavor to a recipe.

Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. When dried and ground the Bay powder possesses a powerful aroma that is sweet and a bit grassy, the fragrance is herbal, slightly floral.

Whole Bay Leaves are often used by the French in bouquet garni and removed before serving. They are wonderful in soups, sauces and baked with potatoes or cooked with fish.  If you substitute ground bay leaf, you don’t have to worry about removing the leaf before serving since it cooks into your dish.

Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes. In Europe they are typically added to soups, stews, pickles and in fish and meat marinades. The Moroccans add the leaf to their pickled fish, stews and tagines. In Turkish cuisine they’re added to kebabs, fish casseroles and grilled fish.

Use Ground Bay Leaves where you want the Bay Leaf flavor but don’t want the whole leaf.

Contains: Ground Bay Leaf

Additional information

Weight 0.250 oz
Dimensions 0.000000 × 0.000000 × 0.000000 in

1 oz, .65 oz 1/4 Cup Jar, 1.25 oz 1/2 cup jar

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