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 in soups, stews and as a rub for roasted meats and veggies.
Denizli, Turkey
Sun-dried
Laurel bay leaves, ground (Laurus nobilis)
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
- Jollof Rice
- Wassail Rice & Chicken
- Kadhi with Jeera Rice
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United StatesMuch 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?
United StatesBay all the way
Just used this spice in a lentil chicken stew and it was just perfect subtle kick of herbaceous flavor that added just enough depth to my stew. Fantastic.
United StatesBrilliant and oh so flavorful
Inspiration struck! Never go hunting for a lost bay leaf again!
United StatesMy food tastes better!
I’m really in love with all the herbs and spices I bought. This is such a better way to use bay leaves than the full leaf. Just loving nth depth of flavor and precision I can achieve with this powdered version. Highly recommend.
United StatesLaurel Bay Leaf
Used it in a chili recipe— added a nice subtle flavor, without having to remove a bay leaf.