Omega Bay Leaves: whole dried bay leaves for stocks, stews, biryani and pickling. Single 500 g pack.
Bay leaves are aromatic leaves used as a herb in many cuisines; the classic Mediterranean bay comes from Laurus nobilis, the bay laurel or sweet bay. Indian cooking uses an unrelated leaf, Cinnamomum tamala or tejpat, known as Indian bay leaf, in a similar way. Add one or two dried leaves to stocks, soups, stews, tomato sauces, braises, biryani and pulao, and remove them before serving, as the leaves stay tough. In South Asian kitchens bay leaves are fried in oil with whole spices at the start of cooking. They also go into pickling liquids and bouquet garni with thyme and parsley. A 500 g pack goes a long way; keep the leaves in a sealed container away from light so they stay green and fragrant.
