Bay leaves whole

also: bay leaves

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:
Bay leaves are heat resistant and release their flavor slowly. Therefore, you can cook them in liquid for several hours. Since the leaves cannot be eaten, they should not be crushed and removed after preparation. Only ground bay leaf is suitable for seasoning.

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