Bay leaves

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Bay leaves are the whole dried leaves of a tree in the laurel family.

They are most often used in rice dishes like biryani and as an ingredient in garam masalaThe leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract).

Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed but it is much stronger.

If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried the fragrance is herbal, slightly floral, and somewhat similar to oregano and thymeMyrcene, a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain eugenol.[3]

Ground bay leaves are added in seasoning blends and dishes to give earthly flavor.

Bay leaves can also be used scattered in a pantry to repel meal moths, flies, cockroaches, mice

Available variations are 20g, 100g, 250g