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Dried Bay Leaf 20g | DAUN SALAM | 干月桂叶

RM 1.90
Dried Bay Leaf 20g | DAUN SALAM | 干月桂叶 Ratings: 0 - 0 votes
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Dried Bay Leaf | DAUN SALAM | 干月桂叶


[Net Weight]: 20g


[What Are Bay Leaves?]

Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.


[What Do They Taste Like?]

Since bay leaves aren't eaten, the flavor is more about what they bring to a recipe—and that is up for much debate. Many cooks believe that bay leaves don't contribute any taste at all while others find the herb adds a subtle depth of flavor. So, while bay leaves do not add overwhelming and distinct flavors to any dish, they can be thought of as a "supporting actor," in that they help coax out other flavors and spices in whatever dish you are making.


[Cooking With Bay Leaves] 

Because the leaves do not soften as they cook, bay leaves are added to simmering sauces or included in a braising liquid, and then removed before serving. The leaves have sharp points that can cut the mouth, cause choking, or even slice into the digestive tract. Simply add the whole dried leaf to the recipe and take out once the dish is finished cooking. If using the fresh, California bay leaves, add half of the amount called for (which may mean tearing a leaf in half). 


Bay leaves should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish. In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and can also be added to the liquid when cooking rice. When ground into a powder, bay leaf is used similarly to a spice. 


[Recipes With Bay Leaves]

Bay leaves can be used in many types of cuisines, from Spanish and French to Indian and Thai. They are used when braising meat, making stock, and are also a common ingredient in pickling brines.

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