Bay leaves are combined with juniper berries in many recipes, as these two spices complement each other very well. In their exceptional taste , they are very intense and should therefore only be used sparingly: at most two medium-sized leaves. are sufficient for a dish of choice.

The real laurel is perfect for sülzen, pickled vegetables, down-to-earth stews, tasty meat dishes, cooked fish, delicious sauces and thick soups, for meat broth, green tomatoes, sweet-spicy compotes and fish marinades as well as for vinegar flavoring.
With bay leaves you can also refine sauerbraten and game, hearty potato dishes, large roasts and all dark gravy sauces as well as ragouts and goulash. Many also appreciate laurel for seasoning pickled cucumbers and herring.

Store this spice as dark, dry, cool and airtight as possible. In our aroma protection cans, the spices retain their natural flavouring substances for longer if you turn the spreader to the closed position and close the lid again after use.