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Turkish Bay Leaves

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Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brought out by slow cooking, which makes them useful in stocks, soups, roasts, stews, and marinades, as well as pickling and brining.


More Information

Bay leaves are essential to all gumbos, boiled shrimp and great marinara sauces. Usually 2-3 leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Generally, the leaves are removed before serving.


Dietary Information

Nut-Free

Dairy-Free

Gluten-Free

Salt-Free

Onion-Free

Corn-Free

Sweetener-Free

Sugar-Free

MSG-Free

Vegetarian

Vegan

Black Pepper-Free

Capsicum-Free