Bay Leaf

The bay leaf is an aromatic leaf commonly used as a herb in cooking, used whole, dried or fresh, and removed from a dish before consumption, or less commonly used ground. Bay leaves come from various plants and are valued for their distinctive flavor and fragrance; the most common source is the bay laurel, with other types including California bay laurel, Indian bay leaf, Indonesian bay leaf, West Indian bay and Mexican bay leaf, and the leaves contain essential oils such as eucalyptol, terpenes and methyleugenol that give them their characteristic taste and aroma. Bay leaves are used across Indian, Filipino, European and Caribbean cuisines, typically added to soups, stews, and meat, seafood and vegetable dishes.