Bay leaf has a warm aroma a bit reminiscent of curry. Its taste is balsamic, intense, fresh, sweet and slightly spicy.
It is perfect for blue fish, legumes like lentils and soupy rice dishes. As well as for meats grilled or stewed on low heat.
Combine it with thyme, garlic or paprika in marinades and brines. It is used in cooking vegetables, game stews or for recipes as deeply rooted as Murcian beans or michirones.
In desserts, it gives a delicious aroma to dairy creams.
Try it with winter fruits like apples, oranges or pears, cooked or candied with bay leaf.
Dried bay leafs are more suitable for cooking than the fresh as the lose much of their bitterness.
