Bay Leaves SAMIA - Maghreb Infusion - 50g - an authentic product selected by NKOSI for its exceptional quality. 50g format.
Dive into the rich, aromatic world of Bay Leaves SAMIA. These dried leaves offer an intense scent and a characteristic flavour that enhance your simmered dishes, soups and sauces.
✨ Why choose this bay?
- Whole leaves: preserved and intense aroma
- Aromatic scent: a characteristic flavour
- SAMIA brand: quality and purity
- Versatility: soups, stews, sauces, marinades
- Essential aromatic: indispensable in cooking
🍽️ Recommended uses
Essential for broths, soups, stews, sauces, simmered dishes, marinades or rice. Add 1-2 leaves at the start of cooking and remove before serving.
🌍 Global adoption
Bay is a universal aromatic, widely used in Mediterranean, African and global cuisines for its incomparable scent.
💡 Tips
Remove the leaves before serving. Store in a dry place, away from light.
Order your batch now and scent your dishes with bay.
Also discover: White Vinegar Maghreb Condiment · Whole Green Anise Maghreb Food Product
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Fish court-bouillon and Tip Bou Dien. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
A must-have of African and Caribbean cuisines - This spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, by way of Maghreb tagines, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage — bay leaves
The bay laurel grows spontaneously around the Mediterranean basin, from Morocco to Tunisia by way of Sicily. Essential to broths, court-bouillons and simmered dishes of Maghreb and African cuisines. It is also the tree of champions' crowns in ancient tradition.
Culinary uses — bay leaves
- Traditional chicken broth: 3 leaves in 2 L of water, with thyme.
- Fish court-bouillon: 2 leaves with lemon, onion, pepper.
- Simmered meat tagine: 2 leaves added from the start, remove before serving.
- African tomato sauce: 1 leaf while cooking, scents without bitterness.
- Creole daube: 2 leaves with thyme, clove, red wine.
Benefits and nutritional profile — bay leaves
Bay contains cineole, linalool and polyphenols studied for their digestive and anti-inflammatory effects. An infusion (2 leaves in 25 cL) after a meal relieves bloating and soothes difficult digestion.
