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 Berbere Ketchup, 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, FODMAP Friendly Salmon Chowder, 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, Pasilla Oaxaca Black Bean Dip, Caribbean Pineapple Upside Down Cake, Vegan Richa's Mushroom Bourguignon, Huckleberry Gravy, Roasted Quail Feast for Valentines Day, and Southwest Pumpkin Soup
1/2 cup is about 0.26 oz
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