California Bay Leaves are used as a seasoning in slow-cooking recipes such as soups and stews, or for pickling vegetables. This Californian variety of bay leaf seasoning is stronger in flavor & larger in size than the Turkish variety of bay leaves.
Also known as the California laurel leaf, bay leaves are sweet & mild in flavor, with notes of nutmeg and camphor.
Use bay leaves seasoning to enhance the flavor of your dish, especially in slow-cooking processes. Add bay leaf flavor to chowders, tomato-based sauces, stews, and pickling brines. Remove whole California bay leaves at end of cooking before serving.
What is the difference between California bay leaves and Turkish bay leaves?
California bay leaves have a stronger flavor thank Turkish bay leaves, and are longer and skinnier. They can be used interchangeably, but since California bay leaves are stronger, less of California should be used in recipes thank Turkish.
What do California bay leaves taste like?
California bay leaves have a sweeter flavor, with nutmeg and camphor notes.
What dishes use California bay leaves?
California bay leaves are best for slow cooking dishes, but great in most soups, stews and chowders. Use in pickling brines, and remove leaves before serving.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
Sweet Jamaican Allspice and minty California Bay Leaves give this refreshing Cuban cocktail layers of complex flavors.
As one of the classic French mother sauces, this tomato sauce is easily adaptable for a variety of dishes. Add your spin to make it your own!
A classical French mother sauce that has a deeply savory flavor that's perfect for serving with roasted meat.
This classic French mother sauce has a delicate sweetness that can be adapted for a wide range of uses. You might recognize it in such American dishes like country gravy and the base for mac & cheese sauce.
A succulent turkey with richly flavored meat and perfectly glazed with flavors of maple, orange, and summer savory.
Don't throw away your roast turkey or chicken scraps! Turn them into an easy overnight stock with this simple recipe.
The California bay leaf adds a refreshing almost liqueur-like quality to the classic chocolate pudding.
Paprika is the perfect partner for this hearty Beef Paprikash recipe (also called Hungarian Goulash). The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. Just as delicious for leftovers, you can't go wrong with this Hungarian beef stew.
This is a great weeknight recipe. It easily doubles to feed a crowd. It was created by the Savory Spice Shop in Santa Rosa, CA for the Kendall Jackson Tomato Festival.
Sweet Jamaican Allspice and minty California Bay Leaves give this refreshing Cuban cocktail layers of complex flavors.
As one of the classic French mother sauces, this tomato sauce is easily adaptable for a variety of dishes. Add your spin to make it your own!
A classical French mother sauce that has a deeply savory flavor that's perfect for serving with roasted meat.
This classic French mother sauce has a delicate sweetness that can be adapted for a wide range of uses. You might recognize it in such American dishes like country gravy and the base for mac & cheese sauce.
A succulent turkey with richly flavored meat and perfectly glazed with flavors of maple, orange, and summer savory.
Don't throw away your roast turkey or chicken scraps! Turn them into an easy overnight stock with this simple recipe.
The California bay leaf adds a refreshing almost liqueur-like quality to the classic chocolate pudding.
Paprika is the perfect partner for this hearty Beef Paprikash recipe (also called Hungarian Goulash). The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. Just as delicious for leftovers, you can't go wrong with this Hungarian beef stew.
This is a great weeknight recipe. It easily doubles to feed a crowd. It was created by the Savory Spice Shop in Santa Rosa, CA for the Kendall Jackson Tomato Festival.
