Bay Leaf - Turkish
Turkey
/
Laurus nobilis
Deep, base flavors that are essential in everything from Creole to Italian cuisine are the signature of Turkish bay leaves, and these have more savory flavor than any other we've tasted. Typically used whole, just drop one into your stock, soup or stew and simmer away!
Try with Bengali Five Spice Roasted Chicken, 10 Spice Vegetable Soup with Cashew Cream, Rocky Mountain Pork Loin & Savory Applesauce, Pacific Seafood Halibut Escabeche, Heavenly Béchamel and More Fun with Mace Blades, Brining Basics, Mummy's Nutty Saffron Rice, Chicken Drumsticks with Spices and Coconut Milk, Spicy Fish Salad, Chole, Herbes de la Garrigue, Melange Classique, Mary’s Salsa Roja, Caribbean Yellow Rice, Goulash, Cuban Spiced Black Bean Soup, Juniper Duck Breast Pastrami, Caribbean Pineapple Upside Down Cake, Pasilla Oaxaca Black Bean Dip, Berbere Ketchup, Corned Beef and Caraway Cabbage, FODMAP Friendly Salmon Chowder, Vegan Richa's Mushroom Bourguignon, Huckleberry Gravy, Roasted Quail Feast for Valentine's Day, and Southwest Pumpkin Soup
1/2 cup is about 0.26 oz
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