meat, seafood, and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving.
Although uncommon, ground bay leaves are sometimes also used.
- Mediterranean bay leaf : The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
- California bay leaf : The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.
- "Indian bay leaf" (also called tej pat, tejpat, or tejpata) : The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.
Taste and aroma
Bay leaves are pungent and have a sharp, bitter taste, with the California bay leaf a bit more intense and bitter in flavor than the Turkish. The flavor and aroma of bay leaves owes in large part to the essential oil eugenol
History/region of origin
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English believed Bay Leaves brought good luck and warded off evil.
Facts
The bay leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Marinade whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking.
Mountain laurel leaves are poisonous to certain livestock and are not sold anywhere as a spice (cousin species) (britannica). However this has led to the mistaken belief that bay leaves are to be removed because if eaten will poison humans. A person may choke on a leaf, and they remain hard even after several hours cooking, but finely ground, bay leaves will just impart their bitter flavor more than if removed when whole after cooking.
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