BAY LEAF TURKISH
Profile: It is used in Filipino, French, Moroccan, Pakistani, Indian, and American cuisines. Its leathery durability made it useful in decoration and for crafting laurels to crown great people of the time. The bay leaf is a culinary champion.
A bay leaf's flavor is elusive. You might be able to describe the flavor accurately because the leaves release it slowly. If you're really curious, put some whole bay leaves in a bowl with hot water and inhale deeply.
It's a little odd and off-putting on its own. But that's it. That's why dried laurel leaves are used to enhance flavor. They are a medicinal spice that complements acids and umami compounds. Dry bay leaves are essential in soups, terrines, sauces, and stews.
|Cuisine:||American, French, Mediterranean, Moroccan, Turkish, Indian.|
|Shelf Life:||3 Years.|
|Basic Prep:||Add to recipe and remove Bay Leaves before serving.|
|Ways To Use:||Bay Leaves are frequently used in Bouquet Garni, a tied-up bundle of herbs placed in a dish to be removed before service. Great in baked potatoes, fish, soups, and sauces.|
|Taste & Aroma:||Bitter or Astringent, Sweet.|
|Country of Origin:||Turkish.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|