Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). In Indian (Sanskrit name tamaalpatra, Hindi tejpatta) and Pakistani cuisine, bay leaves are often used in biryani and other rich, spicy dishes - although not as an everyday ingredient in home cuisine - and as an ingredient in garam masala. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable. Source: Wikipedia
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We only use the freshest Herbs and Spices, so you can taste the difference. All our Herbs and Spices are delivered as nature intended them, free from any additives (preservatives, flavours,salt, anti caking agents etc.) We pass on the savings to give you fair priced quality produce We are reliable We are an Australian owned family business We are the Saucy Spice Co