Bay Leaf (500g)


  • Dried leaf
  • Full Leaf
  • Shelf life – 18 months from date of packing
  • Package unit – 1 pack
  • Once opened – Store it in an airtight container,  dry place
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  • Bay leaves were used for flavoring by the ancient Greeks
  • They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas
  • They are used in soups, stews, meat, seafood, vegetable dishes, and sauces
  • The leaves also flavor many classic French dishes
  • The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract)
  • Thai and Laotian cuisine employs bay leaf in a few Arab-influenced dishes, notably massaman curry
  • Bay leaves can also be crushed or ground before cooking
  • Crushed bay leaves impart more 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

Top Recipes

Bay Leaf Tea