Monday, May 23, 2022

Bay leaves

Bay leaves are a fragrant leaf originally came from the laurel tree native to the Mediterranean region. In ancient times, the Greeks and Romans made crowns out of bay leaves for victorious warriors after a battle.

Bay leaves taste is often likened to oregano and thyme, and the slightly medicinal, aromatic flavor works particularly well with warming spices like nutmeg and chili flakes.

Bay leaves are available whole—either fresh or dried—or ground into a powder. They are used much the same way as cinnamon sticks, in that they are intended to add another depth of flavor but aren't intended to be eaten. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish.

Bay leaves can be used the dried herbs in saucy main dishes like chicken cacciatore, and even to add a warm savory note to desserts like rice pudding. The leaves also are the perfect match for fish and shellfish.

The strength and flavor of bay leaves increases with cooking time, so they work best when used in slow, simmering dishes like stews and sauces.

There are two main varieties of culinary bay leaves: Turkish (or Mediterranean) bay leaves and California bay leaves. They come from two different plants, and are each named for the parts of the world where they originated. Mediterranean bay leaves, also known as Turkish bay leaves are the most common, have a milder flavor. Californian bay leaves, meanwhile, are a bit stronger than the Turkish leaves and are used in stews, sauces, curries, and even ice cream. California bay leaves, have more potency and a slightly mint taste.
Bay leaves

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SAF-DYNAMICS of Food Science and Technology