0.25oz Bag - $2.75
(Per Ounce Cost: $11.00)
0.50oz Bag - $3.60
(Per Ounce Cost: $7.20)
Bay leaves are also known as laurel leaves or bay laurels and come from a tree native to the eastern Mediterranean. The flavor of bay is best brought out by slow cooking, which makes them useful in stocks, soups, roasts, stews and marinades as well as pickling and brining.
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.
Also known as laurels, these leaves from a Mediterranean tree are sweet with nutmeg and camphor notes.
Best for slow cooking dishes. Add to stocks, soups, roasts, stews, and marinades. Use in pickling and brining mixes. Remove whole leaves before serving.
For 5-6 T of mix: Crack 2 bay leaves and 2 4" cinnamon sticks into 1/4" pieces and mix with 6 whole cloves, 2 T mustard seeds, 1 T allspice berries, 2 t coriander seeds, and 1 t ground ginger and red pepper flakes