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Graines de vanille
Jacqueline Oliver - États-Unis
I'm a convert
Beth Borchers
High Quality Vanilla - excellent customer service.
Brigitte Oger
Great place to get your spices
Don Young
Feuilles de laurier séchées
$8.00
Graines de vanille
Jacqueline Oliver - États-Unis
I'm a convert
Beth Borchers
High Quality Vanilla - excellent customer service.
Brigitte Oger
Great place to get your spices
Don Young
Shop Hand Picked Dried Bay Leaves For Cooking
First used commonly in Mediterranean cuisine, due to its native origin where it once flourished around the Mediterranean Basin. The essential oils of the laurel leaf provide immense flavor when used properly. As a young cook, attending culinary school, I was first introduced to bay leaves for classical French cooking. The leaves were used by adding to soups or in unison with other spices and herbs called a Bouquet Garni, or Sacet d'Épices (Spice Sachet).
Hand picked Turkish bay leaves are a truly essential ingredient but do not take our word for it. Try making a chicken or turkey stock without bay leaf. The stock will work out but the result will be rather heavy and quite flat. Often lacking the dimension and depth that the bay leaf brings to the liquid.
Even some variations of Indian Garam Marsala use bay leaf.
Most fresh bay leaves in the United States come from bay trees grown in California. Though these not the same as those from the mediterranean. California bay leaves comes from the Umbellularia californica, it is a member of the Lauraceae family but true bay leaves come from Laurus nobilis.
While the Californian variety does have a slightly similar flavor profile it is often stronger and can get bitter when left in the cooking process too long. . Both varieties of bay leaves are practical in cooking but subtle complexity the dried Turkish version provide is one that cannot be duplicated.
Facts about Slofoodgroup Bay Leaves
Ingredients: Hand Selected Whole Bay Leaves
Flavor profile: herbal, a touch of eucalyptus, sweet
Shelf life: 36 months
Storage: Store in a cool dry area in tightly close container
Country of origin: Turkey
Questions fréquemment posées
- Bay leaves provide a subtle, earthy, and slightly floral flavor to dishes. They are often used to add depth and complexity to soups, stews, and sauces.
- The most common types of bay leaves used in cooking are Turkish bay leaves and California bay leaves. Turkish bay leaves are the ones typically found in most recipes.
- Dried bay leaves have a more concentrated flavor than fresh ones, so you'll need fewer dried leaves in a recipe compared to fresh ones.
- Store bay leaves in an airtight container in a cool, dark place. Properly stored, they can remain fresh for up to a year.
- You can substitute dried basil, thyme, or oregano for bay leaves, though the flavor won't be identical.
- Reviews
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Happy customer
Somehow wrong product was sent, but I emailed them and immediately they sent out the correct product! I will buy from here again!
Best Bay
Whole leaves are a plus when fixing soup or stews.
Review of most recent purchase
Bay leaves are excellent Ceylon green tea also excellent Exceptional is the saffron Question: Do you still sell organic Tahitian Powdered Vanilla, no fillers? Thank you for offering quality spices and teas. Jean
Great Value
I haven't used this item yet, but I was impressed with the size and condition of the leaves when they arrived. I don't think I will have to purchase more bay leaves for quite a while.