Not as strong as the California variety, Turkish bay leaves have a complex depth of flavor. Bay leaf comes together with parsley and thyme resulting in the subtle yet flavorful blend known as Bouquet Garni. It is an important ingredient in many French, Moroccan and Turkish dishes.
Use in roasts, sauces and soups. Usually 2 leaves per quart. Salt-free dishes see flavor enhanced with use of bay leaves. Use whole or crumbled added to cooking, or consumed as a tea. It enhances the taste of any stew, soup or sauce it is introduced into.
Ingredients: Organic Bay Leaf