Origin and production
" MEDITERRANEAN SPICE WITH DEEPNESS ".
Bay leaves originate from the Mediterranean region and are among the oldest known spices. They are indispensable in Mediterranean and Middle Eastern cuisine, lending stews, soups, and sauces a warm, harmonious flavor. During cooking, the leaves release their full aroma, giving meat and vegetable dishes a profound and complex note.
Taste and aroma
Spicy, woody, balsamic, pungent, slightly bitter, aromatic, earthy, deep, complex. The flavor is intense, with a balsamic undertone that combines warmth and a touch of spice, adding a savory depth to dishes.
Application
Bay leaves are ideal for sauces, stews, broths, and marinades. Simply add the leaves at the beginning of the cooking process and remove them before serving. They pair perfectly with meat dishes such as beef, lamb, or poultry and are also indispensable in traditional soups or rice dishes.
Interesting facts
Bay leaves were highly valued in antiquity – both as a spice and as a symbol of glory and victory. Today, they are considered an integral part of Mediterranean cuisine, their essential oils providing not only flavor but also a pleasant feeling after a meal. Their full potency is particularly evident in slow cooking processes.
Ingredients
100% bay leaves.
