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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
14-September-2008 18:38:40 - Bay leaf For the Pokémon character, see Bayleef. Fresh leaves and flower buds of Laurus nobilis Fresh leaves and flower buds of Laurus nobilis dried bay leaves dried bay leaves leaf of Laurus nobilis leaf of Laurus nobilis Bay leaf plural bay leaves, Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several species of the Laurel family Lauraceae. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Merranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. California bay leaf The leaf of the California bay tree Umbellularia californica, also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Merranean bay but has a stronger flavor. Indian bay leaf also tej pat, tejpat, tejpata तेजपतà¥?ता or Tamalpatra तमालपतà¥?र The leaf of the Cinnamomum tejpata malabathrum tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus though the same family as the bay laurel. Indonesian bay leaf or Indonesian laurel salam leaf The leaf of Syzygium polyanthum. Used mostly in dry form although the fresh one gives the right flavor. The leaf used in certain soups or steamed preparations. Like Indian bay leaf, it is also an inaccurate name because, unlike bay leaf, the plant belongs to Myrtaceae. Contents 1 Taste and aroma 2 Culinary use 3 History/region of origin 4 Facts Taste and aroma If eaten whole, bay leaves are pungent and have a sharp, bitter taste. The flavor of the California bay leaf is a bit more intense and bitter than the Turkish variety. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. The flavor and aroma of bay leaves owes in large part to the essential oil eugenol. Culinary use Bay leaves are a fixture in the cooking of many European cuisines particularly those of the Merranean, as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole sometimes in a bouquet garni, and removed before serving. In Indian cuisine bay leaves are often used in biryani and many salads. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly. History/region of origin Ancient Greeks and Romans crowned victors with wreaths of laurel. The term baccalaureate, meaning laurel berry, refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English believed bay leaves brought good luck and warded off evil. The given name and surname Laurence is derived from the Roman name for the plant and the honorary practices using its boughs of leaves and berries. Other versions of the name are Lawrence, Loritz, Laritz and the Hungarian Lorinc. In Scandinavian languages Laurence became the common Lars, and the Finnish equivalent is Lauri. Facts Mountain laurel leaves are poisonous to certain livestock and are not sold anywhere as a culinary herb Britannica. This has led to the mistaken belief that bay leaves should be removed from food after cooking because they might poison humans. Bay leaves are safe to eat. However, a person may accidentally swallow a leaf; and since the leaves remain stiff, even after several hours of cooking, this sometimes causes cutting of the larynx and should be avoided.citation needed Bay leaves are used scattered in pantries to repel meal moths.1 v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Bay_leaf Categories: HerbsHidden categories: All articles with statements | Articles with statements since August 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages ÄŒesky Deutsch Suomi Français 日本語 Nederlands РуÑ?Ñ?кий Svenska This page was last modified on 24 August 2008, at 16:30
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