Bay Leaves

Bay leaf can be used alone or in combination with other spices. Bay leaves are used in cooking for their distinct flavour and scent, whether fresh or dried. Soups, sauces, stews, meat dishes, and pickling recipes all benefit from the leaves. Fresh leaves have a mild flavour that does not emerge fully until several weeks after picking and drying. Bay leaves are fragrant and have a strong, bitter taste when eaten whole. The aroma of the bay leaf is more noticeable than its taste, as it is with many spices and flavourings. The scent is herbal, slightly flowery, and reminiscent of oregano and thyme when dried.

They contain the eugenol essential oil. These are generally used in curries and rice preparations in Indian cuisine. Soups, stews, meat, seafood, and vegetable dishes all contain them. Bay leaves are commonly used in biryani and other rich, spicy dishes in Pakistani cuisine. Despite the fact that bay leaf is not a common component in home cooking.

Before cooking, bay leaves can also be crushed or powdered. Crushed bay leaves give off more of the desired smell than whole leaves, but are more difficult to remove, thus they're widely applied whole in a muslin bag or tea infuser.