Bay Leaf
About
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour soups, stews, braises and pâtés in many countries.
Source
Bay leafs are harvested from several different types of trees: Bay laurel, Indian bay leaf, Indonesian laurel and the West Indian bay tree. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
Local
Common Recipes
Varieties
Bay laurel
used to flavour soups, stews, braises and pâtés
Indian bay leaf
fragrance and taste similar to cinnamon
West Indian bay leaf
Used to season meats
Indonesian bay leaf
Used in Caribbean cuisine
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
