Bay Leaves Powder; Laurel

Botanical Name - Laurus nobilis Other Names - True Laurel, Sweet Bay and Bay Herb Origin - Turkey Dried Bay Leaves are used more frequently than fresh, as dried bay leaves possess a sweeter, more pleasant flavor than fresh.  The flavor of dried bay leaves becomes more intense the longer it cooks. Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg, clove and with muted camphorlike notes. As with many spices, the fragrance of the bay leaf is more noticeable than its taste. When dried and crushed the leaves provide a powerful aroma that is sweet and a bit grassy while the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. The flavor of our Turkish bay leaves is more complex and far milder than North American grown bay. A staple ingredient in Mediterranean cuisine Bay Leaves are also found in many Armenian, Greek, North African and Turkish dishes. In Europe Bay Leaves are added to fish a