Bay leaves A crowning spice

The go-to ingredient to upgrade soups, stews, and sauces

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From Spanish to French and Indian to Thai, bay leaves are used in many types of cuisines. They are used when braising meat, while making stock and also are a common ingredient in pickling brines. Bay leaves have a long history, originating as an ornamental symbol of honor and success, worn by Roman and Greek emperors. They are fragrant leaves from the laurel tree, used as a herb. Available as either fresh, dried or ground into powder, it is often used in slow-cooked recipes, such as soups, sauces, and stews. They own a floral and herbal scent, reminiscent of oregano and thyme and are also used more often than most herbs.

Since the bay leaves do not soften as you cook them, they are added to simmering sauces or are included in a braising liquid. It is important to note that they are removed before serving. This is because the leaves possess sharp points that have the potential to make a cut in the mouth or a slice in the digestive tract. Simply, add the whole dried leaf to the recipe and do not forget to pull it out once you are finished cooking. If you are using it fresh, add only half the amount.

They must be added at the beginning of cooking as the longer they simmer, the more time they will get to release flavour. This will also allow the infusion of the flavour to the dish to happen at its own pace. In addition to simmering soups and stews, bay leaves are a great ingredient to stuff into the cavity of a chicken before roasting it and it can also be added to the liquid used to cook rice. When ground into a powder, bay leaf can be used like any other powdered spice.