Whole bay leaves can be used with almost everything from meat and fish dishes. They have aromatic odor, are bitter and spicy.
Bay leaves were used for flavouring by the ancient Greeks. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove.
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Seafood, meats, vegetables, jerk chicken, massaman curry, and beans.
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