Laurus nobilis from which ground Bay Leaf is harvested is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their very distinctive flavour and fragrance.

Mediterranean Bay Leaf – ( this product )

The leaf of the bay laurel or “true laurel”, Laurus nobilis, is a culinary herb often used to flavour soups, stews, and braises and pâtés in Mediterranean Cuisine particularly but now used all over the world. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

This fine ground product is used in the cooking process and unlike the whole or chopped leaf, is not extracted from the final dish which means that you are also eating the herb rather than extracting just a touch of flavour of the herb from the otherwise discaded leaf.

It makes for a different taste experience and one we heartily recommend.

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 flavour.

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 flavour 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.