Description
The bay leaf comes from the laurel (Laurus nobilis), an evergreen shrub from the laurel family. Its natural range is the Mediterranean, but today it is grown worldwide in areas with warm climates.
The dark green, shiny and elongated leaves are harvested and dried before being used as a spice. They are characterised by an intense aroma and a slightly bitter, herbaceous taste that enriches the taste of the dish.
They are rich in bioactive compounds, including antioxidants such as vitamin C and eugenol, which have anti-inflammatory and antibacterial properties. They contain essential oils that can help improve digestion and relieve digestive problems such as bloating and indigestion.
The bay leaf is a prized spice in the kitchens of the world, especially in European, Mediterranean and American cuisines. It is added to soups, stews, stews, marinades and the preparation of fish and meat dishes.
Its unique aroma and flavour intensify with long cooking, making it ideal for dishes cooked on a low flame. Usually the bay leaf is removed from the dish before serving.
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