Bay leaf (plural bay leaves)

are the aromatic leaves of several species of the Laurel family (Lauraceae). Bay leaves 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 (Umbellularia californica), 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, having an aroma and flavor more similar to that of Cinnamomum cassia. Also called curry leaf, because its part of most Indian curries.

Bay leaves have been said to be poisonous, but this has never been proven.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article “Bay leaf”.

This entry was posted on Wednesday, October 26th, 2005 at 7:38 pm and is filed under Aromatherapy and Essential Oils. Both comments and pings are currently closed.