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From the bay laurel tree, native to the Mediterranean regions, these aromatic leaves are best used whole and are always removed from the pot before eating. Steep a few leaves in a warm broth or sauce, and your dish becomes infused with fragrant flavour.
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Certified organic bay leaves.
Artificial colours, fillers and additives.
Did you know many commercial brands sneak unwelcome ingredients into their spices? Plant husks, cheaper seeds and other fillers are sometimes used to bulk up a spice, while industrial dyes and chromate may be added to amplify the colour.
Lovingly hand-picked in Turkey and India.
Typically used in slow-cooking dishes like soups and stews, but it can also enhance the flavour of quicker-cooking dishes like risotto, pasta sauce, or even a simple pot of rice. The key is to have at least a little liquid for the bay to infuse and heat to get the process going.
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