Bay Leaf

Full name of the product: Bay Leaf

An evergreen subtropical shrub whose leaves and fruits are a classic spice. Bay leaves contain essential oil, cineole, acetic, valerian and caproic acids. They deteriorate easily if stored improperly. Keep bay leaves in a closed dry container in a compressed state.

Cultivation: Coast of the Black and Mediterranean Sea, Guatemala

Taste: Astringent, spicy, slightly pungent; bitter if overexposed

Flavor: Faint pleasant smell

Uses:

• Culinary: Bay leaves refine and aromatize, especially sour dishes. They are
  used to be added to first courses such as soups, cabbage soups, borscht. Bay leaves s pice up second courses made from lamb, beef or pork and combine well with boiled and stewed fish, vegetables. They may be also added to sauces.
• Canning: Pickled mushrooms, cucumbers, beans, cabbage; meat and fish preserves; vinegar flavoring.
• Medicinal: Bay leaves are used to treat chronic cholecystitis and gallstone disease.