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: 100% 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
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.
Powdered bay leaves! No more fishing whole bay leaves out of a vat of soup, or biting down on stray leaf fragments! Am thrilled to have found this product.
Enjoying them a lot.!
I'm so happy to be a part of a company that sources from the farmer and pays good wages. the spices are SUPERIOR in every way and while i haven't been baking or cooking much, i'm pleased to know i have the best of the best in my spice cabinet. i'm throwing out the old (store stuff) and replacing with burlap and barrel. so pleased to be a part of your company and farmers! sincerely, trish in irvine, ca
This stuff is amazing! I have long wanted to be able to get bay leaf as a powder but no one made it that I could find. Then I found Burlap and Barrel- now this is my go to for so many flavor combinations. And it's TRUE Bay not that horrid chemically California bay! Put this in rubs for all meats from poultry to lamb-you won't regret it-just be judicious and not heavy handed and you'll be fine!