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. They can be used whole or ground, imparting the most flavor when cooked in plenty of liquid, as in stocks, pickling liquids, and sauces.

• Berbere Ketchup
• Halibut Escabeche
• Heavenly Bechamel
• Honey Glazed Roasted Quail
• Panch Phoron Bengali Roasted Chicken
• Salmon Chowder
  
• Southwest Pumpkin Soup
• Wild Rice Pilaf