Basic spice
Bay leaf
dried
The Ízmester dried bay leaf has an outstanding quality that can be used to prepare delicious dishes with a distinctive taste. The dried bay leaf has a very pleasant taste and a spicy-bitter smell. On the one hand, it is one of the basic spices of Hungarian cuisine: it is used to flavor cabbage dishes, vegetables, stews and soups, and on the other hand, it also goes well with Indian dishes, where they are usually fried in oil which brings out its aroma.
This plant is grown in countries with a Mediterranean climate and in tropical and warm climate zones, e.g. around the Mediterranean Sea, as well as in America, Africa and Australia, among others.
weight: 5 gDo you know, that…
In ancient times, the bay leaf was dedicated to the divine healer. The entire roof of the Temple of Apollo at Delphi was covered with bay leaves to protect against disease, witchcraft and lightning. The bay leaf became an architectural theme. After the battle, Roman soldiers wiped their swords with bay leaves. It has also been used against various diseases for centuries.
How to use
The İzmester dried bay leaf is most often used to season vegetables and cabbage, as well as to prepare marinades for meat, game, fish and vegetables. It is added to potato dishes, stuffing and curries. The ideal ratio of use of the spice is one dried leaf for four servings. Boiled in milk, the spice is also suitable for flavoring creams and rice pudding.
