Laurel, Bay Leaf
Laurus nobilis
Use:
Laurel leaves are used fresh and dried. The leaves are suitable for all dishes that are acidic: sauerkraut, broth, beets, cucumbers and herring. They also fit well with hearty dishes like braised beef, venison, potato dishes, stews and casseroles. They are very versatile, especially when used in Mediterranean cuisine.
Origins:
Originally, the laurel tree came from Asia Minor (Cyprus, Turkey). Today it has spread to the whole of the Mediterranean from Spain to Turkey and Morocco.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Laurel, Bay Leaf
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Sonnentor Organic Bay Leaves, 10 g
- Sweet balsamic aroma
- Spicy-tart note
- Leaves can be cooked over long periods
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Cosmoveda Whole Organic Bay Leaves, 20 g
- Intense flavour
- Excellent with hearty meals
- Great for pickling cucumbers
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Rapunzel Organic Crema di Olive - Olive Paste, 120 g
- Tart-fruity & hearty in taste
- Made from Celline & Leccine olives
- Manufactured in the family business
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Herbaria "Tutto Mio!" Spice Blend, Package, 65g
- Suitable for marinating
- Also suitable for antipasti
- Contains lemon, rosemary and by leaf
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SoSo Factory USA-Edition Sea Salt, 100 g
- Brand new & exclusive spice!
- Intensely spicy
- A tribute to the United States
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Rapunzel Organic Artichoke Hearts in Olive Oil, 120 g
- Sun-ripened
- Delicate aroma
- Seasoned with spices
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Spice for Life North Indian Spice Mix - Garam Masala, 80 g
- Powerful flavour
- Creative spice
- Versatile use
