Laurel (bay) leaves

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

laurel (bay) leavesIn the culinary world, the term “bay leaf” has a broader meaning than “laurel leaf”. That was what I discovered after reading up on this aromatic spice that is an important ingredient of adobo and most tomato-based stews. Authentic bay or laurel leaves (Laurus nobilis) is indigenous to Asia Minor. In places where the bay laurel does not grow, other kinds of bay leaves are substituted for cooking. Although these bay leaves also belong to the laurel family, they are not the same as the laurel that is part of Italian and Spanish cuisine.

More interesting infomation on the bay laurel leaf:

Its different names in other languages

Fresh vs. dried bay laurel in cooking

Attributed medicial properties

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