Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes. In Europe they're typically added to soups, stews, pickles and fish and meat marinades. The French add them to their popular bouquet garni blend and bouillabaisse. The Moroccans add bay leaves to their pickled fish, stews and tagines. In Turkish cuisine, they're added to kebabs, fish casseroles and grilled fish.
Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg and clove with camphorlike notes. The flavor of our Turkish bay leaves is more complex and far milder than North American grown bay leaves.