Bay Leaves

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. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Once dried, their aroma is herbal, slightly floral, and somewhat similar to oregano and thyme. The leaves should be removed before eating.
 
Bay Leaves are used in Indian rice dishes and as an ingredient in Garam Masala, in Filipino dishes, and in many European dishes as well as in the Americas. It is also found in classic French and Italian dishes and Thai and Laotian cuisine. They are used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces. Bay leaves are also used in jerk chicken, soups, stews and other dishes in the Caribbean Islands.
 
.1 oz / 2.8 g resealable zipper bag.