Turkish Bay Leaves

Bay leaves are best suited to slow-cooking dishes, add 2 to 3 leaves to stocks, soups, roasts, stews, and marinades, or use them to flavor pickling and brining mixes. Always remove the whole leaves before serving, since they stay tough even after a long simmer.

Los Chingones infuses their dishes with warm, aromatic depth by using our bay leaves to help complement their bold flavors.

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Bay leaves, also known as laurel leaves or bay laurel, are native to the eastern Mediterranean, where the tree has been used in cooking for thousands of years. Turkish bay leaves are the classic version most recipes mean when they simply say "bay leaf," milder and sweeter than the California variety, which explains why they're the standard choice in French, Italian, and Mediterranean cooking.

They're perfect for slow-cooking recipes, where their subtle flavor has time to build rather than needing to make an immediate impact.

Turkish Bay Leaves FAQ

What are Turkish bay leaves?

Turkish bay leaves are milder and sweeter than other varieties, and they're typically what a recipe means when it simply calls for "bay leaves." California bay leaves are stronger in flavor, and if you're using fresh bay leaves rather than dried, they're usually the Californian variety.

What are Turkish bay leaves good for?

They're ideal for stews, soups, sauces, roasts, marinades, and almost any slow-cooking application. They also work well in pickling brines.

Do Turkish bay leaves taste different from other bay leaves?

Yes. They have a more nuanced, sweet flavor that's milder overall compared to other bay leaf varieties, particularly California bay leaves, which are noticeably stronger.

How many bay leaves should I use in a recipe?

As a general rule, 2 to 3 leaves are enough for a dish serving 4 to 6 people. Using too many can make the dish taste bitter rather than more flavorful, so it's better to start with fewer and add more if needed.