Turkish Bay Leaves

$2.99

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0.25oz Bag (Net: 0.25oz)

0.50oz Bag (Net: 0.5oz)

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The impact of the flavor of Turkish Bay Leaves is brought out through slow cooking, which makes bay leaves a useful ingredient in stocks, soups, roasts, stews, and marinades, as well as pickling and brining. Bay leaves seasoning is essential to all gumbos, boiled shrimp and great marinara sauces.

Flavor Profile

Also known as laurels, these bay leaves from a Mediterranean tree are sweet with nutmeg and camphor notes.

How to Use

Bay leaves are best used for slow cooking dishes. Add 2-3 bay leaves to stocks, soups, roasts, stews, and marinades. Use in pickling and brining mixes. Remove whole bay leaves before serving.

About The Spice

Bay leaves, also known as laurel leaves or bay laurels, are native to the eastern Mediterranean. They are ideal for gumbos, boiled shrimp, and great marinara sauces.

More Information

Usually 2-3 bay leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Generally, bay leaves are removed before serving.

Turkish Bay Leaves Q&A

What are Turkish bay leaves?

Turkish bay leaves are milder and sweeter bay leaves, and are typically the type of bay leaf to use when a recipe calls for the inclusion of bay leaves. California bay leaves are a bit stronger in flavor, and if you're cooking with fresh bay leaves instead of dry, they'll typically be Californian leaves.

What are Turkish bay leaves good for?

Dried Turkish bay leaves are good for stews, soups, sauces, roasts, marinades, and almost any other cooking application that requires a slow cooking process. They're also good for pickling brines.

Do Turkish bay leaves taste different?

Turkish bay leaves have a bit more of a nuanced, sweet taste that's mild overall in comparison to other bay leaves.