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 Mary’s Salsa Roja, Spicy Fish Salad, Pasilla Oaxaca Black Bean Dip, Bengali Five Spice Roasted Chicken, Juniper Duck Breast Pastrami, Rocky Mountain Pork Loin & Savory Applesauce, Cuban Spiced Black Bean Soup, Goulash, Caribbean Yellow Rice, Roasted Quail Feast for Valentines Day, Pacific Seafood Halibut Escabeche, Southwest Pumpkin Soup, FODMAP Friendly Salmon Chowder, Brining Basics, Herbes de la Garrigue, Melange Classique, Chicken Drumsticks with Spices and Coconut Milk, Mummy's Nutty Saffron Rice, Chole, Berbere Ketchup, and Heavenly Béchamel and More Fun with Mace Blades
1/2 cup is about 0.26 oz