Bay Leaf
Bay leaves have a warm, sharp and fragrant flavour with hints of camphor. They are best when dried because they lack the bitterness of their fresh counterparts.
Bay leaves lend themselves to slow cooked recipes such as soups and stews where they are added whole near the beginning of the cooking process and removed before serving. An essential ingredient of the bouquet garni they also work well when making vegetable or meat stock and compliment roast poultry.
Their flavour is strong and amalgamates easily into dishes, 1 dry leaf is usually sufficient for half a litre of stew or stock.
Stored correctly in Kitchen Herbarry packaging dried bay leaves will keep their flavour quality for up to four years.
Fun Fact: Bay leaves come from the laurel family and the word baccalaureate comes from the Roman tradition of awarding laurel berries (bacca lauri) to accomplished students.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Dried bay leaves
Country Of Origin
Turkey
Nutritional Information (per 100g)
| Energy (Kj) | 1310 |
| Energy (Kcal) | 313 |
| Fat | 8.4g |
| of which saturates | 2.3g |
| Carbohydrates | 75g |
| of which sugars | 0g |
| Fibre | 26.3g |
| Protein | 7.6g |
| Salt | 0.06g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Bay Leaf in top condition for up to 4 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.