Bay Leaf
Bay leaves are the
aromatic leaves of several species of the laurel family.
They are used in cooking for their distinctive flavor and
fragrance, and may be used fresh or dried.
Mediterranean bay leaf
The leaf of the bay
laurel or "true laurel", Laurus nobilis, is
a culinary herb often used to flavor soups, stews, and
braises and pâtés in Mediterranean Cuisine.
California bay leaf
The leaf of the
California bay tree also known as 'California laurel',
'Oregon myrtle', and 'pepperwood', is similar to the
Mediterranean bay, but has a stronger flavor.
Indian bay leaf (Tej
pat)
The leaf of the
Cinnamomum tejpata tree, similar in fragrance and
taste to cinnamon bark, but milder. In appearance, it
is similar to the other bay leaves, but is culinarily
quite different.
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