Bay Leaves - How To Use
(Also known as Sweet Bay and Bay Laurel)
Profile
Resinous, herbal and floral, good quality leaves should always be pale in colour.
Bay leaves release their essence when heated (especially if crushed slightly), and they also perfume a dish. They are excellent for adding essence to stews, soups and meat dishes, and are normally removed before serving.
Are bay leaves always dried?
Native to the Eastern Mediterranean region, the fresh or dried leaf varieties are acceptable when cooking.
What flavours go with Bay Leaf?
- Basil
- Black Pepper
- Cardamom
- Cumin
- Garlic
- Lemon Juice
- Marjoram
- Onion
- Orange Peel
- Oregano
- Thyme
- Tomato
- Rhubarb
- Rosemary
- Sage
Our 14th-century all-purpose Catalan blend Sofrito is a great example of how bay leaves marry with flavours like Basil, Black Pepper, Garlic, Lemon Peel, Onion, Oregano, Thyme and Tomato.
Health Benefits
What are the benefits of bay leaves?
Bay leaves are rich in Vitamin C. They are said to protect us from cold and flu, diabetes, heart disease and aiding digestion. It is also considered great for the skin in the form of Bay leaf tea and has properties for protecting our eyes. Some also suggest that it can help to eradicate head lice.
Interesting Facts
- The Greeks and Romans believed it had magical qualities, and it is fair to say modern chefs agree. Often added to a bouquet garni, tied in a bundle, with thyme and parsley and always removed before serving.
- The Romans would use bay leaves to flavour roast meat, and sometimes the berries were eaten by adding to stews and sauces.
- The Romans believed that crowns or wreaths of bay leaves would dispel evil spirits, with the spiritual significance continuing all over Europe.
- Bay branches were burned in public places during the 17th Century to protect people from the plague.
Chief Flavour Compound
Cineole: (Sharp, eucalyptus and herbal) colourless oily liquid, with a pungent fragrance and balance of cool and spicy in taste. Also found in black cardamom, galangal, nutmeg and rosemary.
Blends to try with Bay Leaves
-
Baharat Gulf Of Arabia $12.00
![Baharat Gulf Of Arabia - Saudi Spice Mix (All Purpose Seasoning)]()
Introducing Baharat Gulf of Arabia - Our grandmothers' have been passing down the secret of our Baharat for generations. Grandma Fátima's Saudi Arabian blend is of silk road origins. There can be several different Baharats depending on the region you come from in the Middle East. All-natural, salt-free, and vegan-friendly. This fragrant and flavour-packed mixed spice of the Arabian Peninsula is sweet, smokey and peppery. Our unexpected ingredient, 'Loomi' (black lime), adds a unique and exotic flavour. A little goes a long way.
Endless culinary adventures - Roast chicken, lamb shawarma, Arabian bread, tomato-based sauces, and rice dishes can benefit from a dash of this incredible spice mix! Our customers have also been using it to add a delicious twist to baked hake and vegetable galette. Give your cooking and baking a unique touch with our Baharat Gulf Of Arabia.
We mill and blend in-house. We use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Sofrito $12.00
![Sofrito Spanish spice mix (Catalan all purpose seasoning)]()
Introducing Sofrito - Catalan in origin, Sofrito is a 14th Century blend of balanced and versatile Mediterranean ingredients. All-natural, salt-free and vegan. This spice mix has highlights of lemon peel, thyme and tomato powder, with citrusy and herbal notes.
Endless culinary adventures - Sofrito is the perfect all-purpose seasoning for adding depth to chicken pie, pan-fried salmon, meatballs, tomato/ragu sauces or as a natural gravy/stock. Our bread baking customers tell us that adding a teaspoon to your dough creates a delicious new flavour profile!
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
