Unlock the flavor of these versatile leaves. There are two primary types of culinary bay leaves — Turkish and Californian. Turkish bay leaves come from the bay laurel tree (also called true ...

I would notice it if it weren't there." Dried West Indian bay leaves (Cinnamomum tamala) are veined a bit differently from bay laurel leaves and are closer to that cinnamon profile, aromatically.

All of a sudden, it imparts a distinct aroma and taste — even from those I dry. Native to the Mediterranean, the leaves are gifts from the evergreen bay laurel tree. While I have always ...

Bay laurel leaves look similar to leaves of the ... choke or get one stuck somewhere in your digestive system. Bay leaves dry very well, and since their flavor intensifies over several weeks ...

Traditionally, bay leaves come from laurel trees native to the Mediterranean ... Bay leaves can be bought fresh or dried; the latter being far more common. Fresh bay leaves are more potent ...

The bay laurel is native to the Mediterranean, where it has been used for culinary purposes for centuries. Most dried leaves in a store-bought jar come from Turkey. In certain circumstances ...

so store dry leaves in an airtight container if you aren’t going to use them right away. According to researchers in Turkey, where bay laurel is an important export crop, the best quality leaves ...