Bay leaves

Many recipes require DRIED BAY LEAVES as they have a more potent aroma than fresh ones. Bay leaves are incorporated in slow-cooked recipes like stews, soups, and sauces and are taken out before serving. Their scent resembles thyme and oregano and is one of the most highly used herbs.   What Are Bay Leaves & Its Types? Bay leaves grow on the laurel plant, which is an evergreen shrub that thrives in warmer climates. Bay leaves plant has leathery, thick leaves with pointed ends. Bay leaves have two primary varieties used for culinary purposes, California bay leaves, and Turkish bay leaves. Turkish bay leaves: This is the most used type, which has a subtle flavor. The leaves are fat and short, and the most widely dried bay leaves are also the Turkish ones. California bay leaves: These have a slightly minty taste and deliver a stronger flavor to the dish. These leaves are thinner and longer. Most of the fresh bay leaves are the California ones owing to their intense taste and smell.