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, then dried and ground into a powder, it's a versatile alternative to whole bay leaves. Use 1/8 tsp. in place of a whole bay leaf, and there's no need to remove anything from the pot — the powder is edible when ground.
Use in soups, stews, for pan-frying or sautéing, and as a rub for roasted meats and veggies.
- 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
Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
Chicken Salad with Indian Spices
Sea Bass with Hot Paprika Vinaigrette
Savory Bread Pudding with Short Ribs and Chickpeas
Kadhi with Jeera Rice
Wassail Rice & Chicken
Tunde Wey's Jollof Rice
Guava, Apple & Nutmeg Crumble
Pork & Bean Stew with Kashmiri & Garam Masalas
- bay leaves
Much more than expected
I haven’t cooked with the bay leaves yet, but they smell wonderful. I was surprised at how many bay leaves I got for the price. It was a lot!! Now I need to with find some recipes that use Lots of bay leaves or make a wreath for the kitchen. All I usually use them for is spaghetti sauce. Got any good ideas?
Perfect if you hate fishing for bay leaves
Beautiful floral aroma and a joy to not have to fish out a bay leaf!
Great flavor, perfect soup hack
Love this spice - adds great flavor to everything, esp soups - easiest way to add the depth of bay leaves!
Where has this been all my (cooking) life?
All the flavor (actually, more) with no danger of forgetting to remove the "dangerous" leaf blade.