Bay Leaf

Bay leaves add depth of flavor to soups and sauces. There are two varieties available at The Spice House: Turkish and Californian. The California variety has a bright green color and a beautiful long leaf (making them great for craft work), with a strong, slightly astringent flavor. The Turkish bay leaves have a softer, more subtle flavor and are more commonly used in most cooking.

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying