Bay leaves ground

also: Lorbeerblätter

Description:
Bay leaves have been known as a spice since ancient times. Its characteristic spicy aroma is highly appreciated in Germany, France, Italy and Turkey. Bay leaves are suitable for pickling in oil or vinegar/wine (sauerbraten), for braising in ragouts, for roast game, and dark sauces and soups. French people often use them for poultry dishes, Turks for stewed or braised lamb.

Usage:
Use ground bay leaf with restraint. It is very intense.

Known dishes:
Ossobuco Milanese, bechamel sauce, sauerbraten, daube, lamb tajine.

Aroma/Taste:
Characteristic spicy aroma, tart slightly bitter taste.

Harmonizes with:
Savory, garlic, marjoram, allspice, thyme, juniper berries.

Origin:
Turkey