Whole Bay Leaves are pungent and have a sharp, bitter taste that goes well with beans, game, lentils, potatoes, risotto, shellfish, and tomatoes. When you use the whole bay leaf, remove from food when cooking is complete.
It’s hard to pin down the flavor of a bay leaf. It is one of the most widely used herbs in sauces, soups, and stews. It has a bitter, spicy, strong and pungent flavor with a cooling undertone.
Usage: If you crush the bay leaf use approximately 1/2 teaspoon for 6 servings.
- Net Wt. 1.5 oz. (42g)
- Use with soups, stews, sauces and casseroles