Our ground Laurel Bay Leaf is a pure expression of the savory, herbal flavor of the bay leaf. Sourced from the rocky Mediterranean coastline of Turkey, dried and ground into a powder, it's a versatile alternative to whole bay leaves.
Use sparingly (1/8th teaspoon is approximately equivalent to 1 whole leaf) in soups, stews and as a rub for roasted meats and veggies.
- Origin: Denizli, Turkey
- Process: Sun-dried
- Ingredients: Laurel bay leaves, ground (Laurus nobilis)
- Tasting notes: Eucalyptus • Menthol • Pine
- Scoop 1/4-1/2 teaspoon into your chili, soup or stew early in the recipe
- Add depth with a sprinkling in your pickling jar
- Pork & Bean Stew with Kashmiri & Garam Masalas
- Shazia's Kabuli Pilau: Afghan Spiced Rice
- Chicken Korma
- Pairs well with: Wild Mountain Cumin, Desert Fennel, Zanzibar Peppercorns
- bay leaves
umami flavor in a jar
I was a bit hesitant at first to use this spice however, I'm sold now! I use the recommended amount to substitute for a bay leaf (printed on the jar). It adds a nice depth of flavor. My husband commented the first time I used it - he loved it!
Bay Leaf Respite
What a joy not to pick through dried bay leaves looking for the best ones.
Easy way to use bay leaves
I just love this adaption of bay leaves so much. It seems much more fresh than the dried bay leaves I’ve used in the past. Great on chicken, soups, stews, chili, hmmm everything.
Ground bay leaf
I never appreciated the bay leaf until I stated playing with B&B ground bay leaf. A very happy spice that I use every day.
Love the powdered Bay
I use this all the time and much prefer it to a bay leaf. The smell is much better than a regular bay leaf. I just used it today in a Blackberry Bramble jam and it was terrific. I also used the cloves in the same jam and some cinnamon as well. The bay is great in veggie casseroles, beans and gumbo as well. It is potent so I always start with less and taste.