Bay leaves whole - hand-sorted
- Bring your dishes to life with the aromatic taste.
- 100% natural, handpicked and of the highest quality.
- Perfect for soups, stews and meat dishes.
SHORT DESCRIPTION
Bay leaves are combined with juniper berries in many recipes because these two spices complement each other very well. They have an exceptionally intense flavor and should therefore only be used sparingly: no more than two medium-sized leaves are enough for a dish of your choice.
USE
The bay leaf is perfect for aspic, pickled vegetables, down-to-earth stews, tasty meat dishes, boiled fish, delicious sauces and thick soups, for meat broth, green tomatoes, sweet and spicy compotes and fish marinades as well as for flavoring vinegar.
You can also use bay leaves to enhance sauerbraten and game, hearty potato dishes, large roasts and all dark gravies as well as ragouts and goulash. Many people also appreciate bay leaves for seasoning pickled cucumbers and herring.
GOOD TO KNOW
Store the leaves as dark, dry, cool and airtight as possible.
TASTE
The leathery leaves, which are shiny on the upper side, have a very invigorating scent of cinnamon and cloves. The fresh leaves still have a distinctive bitter note. Only when dried is the bitter taste significantly reduced, while the unique, intense taste is fully retained.
Bay leaves whole - hand-sorted
use and application
The bay leaf is perfect for aspic, pickled vegetables, down-to-earth stews, tasty meat dishes, boiled fish, delicious sauces and thick soups, for meat broth, green tomatoes, sweet and spicy compotes and fish marinades as well as for flavoring vinegar.
You can also use bay leaves to enhance sauerbraten and game, hearty potato dishes, large roasts and all dark gravies as well as ragouts and goulash. Many people also appreciate bay leaves for seasoning pickled cucumbers and herring.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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