Bay leaf

Bay leaf aka noble laurel. It is difficult to imagine a set of spices without bay leaves, because it is irreplaceable in the preparation of many dishes. Dried laurel leaves retain all nutrients, micro and macro elements. The bay leaf tastes slightly bitter, the aroma is noble and bright.

The main value of bay leaves lies in the essential oil contained in the spice. The spice owes its recognizable taste to resins and tannins.

The aroma and piquancy of bay leaves perfectly set off meat, potato, fish dishes. To cook shrimp, crayfish or langoustines, you must buy a bay leaf, otherwise the dish will come out bland. Also, it is recommended to buy leaves for making sauces, marinades. Spice is an essential component of seasonal preparations.

Remember that bay leaves retain their properties both fresh and dried. Therefore, you can safely buy ground dry bay leaf. Store spices in an airtight container in a dark cabinet out of direct sunlight. So the bay leaf will retain its bright aroma for a long time.