The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form.
Bay leaves come from several plants, such as:
Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.[1]
California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae) also known as California laurel, Oregon myrtle, and pepperwood is similar to the Mediterranean bay laurel, but has a stronger flavour.
Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs from bay laurel leaves which are shorter and light- to medium-green in colour with one large vein down the length of the leaf. Indian bay leaves are about twice as long and wider, usually olive green in colour and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to vegetables.[2]
West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae) is used culinarily (especially in Caribbean cuisine) and to produce the cologne called bay rum.
Mexican bay leaf (Litsea glaucescens, Lauraceae).
