SAMIA bay leaves are whole dried leaves of bay laurel, sold in a 20 g bag. They flavour stews, broths and sauces in Mediterranean and North African cooking.
What is bay laurel?
Bay laurel, or noble laurel (Laurus nobilis), is the tree whose leaves are dried for cooking. It should not be confused with oleander (Nerium oleander), a toxic, inedible ornamental plant: only bay laurel is used in cooking. Dried, the leaf takes on an olive-green to brown shade and gives off a woody, slightly camphor-like aroma, which comes out during cooking or when rubbed between the fingers.
How to use it?
Slip one or two leaves into a stew, a tomato sauce, a court-bouillon or a marinade, right from the start of cooking: their aroma spreads slowly. Remove the leaves before serving, they are not eaten. Bay leaf is also part of a bouquet garni, with thyme. As a herbal tea, infuse one or two leaves for a few minutes in hot water.
What to pair it with?
With SAMIA whole thyme to put together a bouquet garni, or the ground version with NUMBER ONE bay leaf powder. The African and Caribbean spices and condiments section brings together the other herbs in the range.
Product information
- Brand: SAMIA (Haudecœur group)
- Net weight: 20 g bag
- Ingredients: whole bay leaves, no other ingredient
- Allergens: none of the 14 regulated allergens
- Storage: away from heat and moisture
Precautions
The leaves are not eaten: their texture stays tough and their hard edges can injure the mouth or throat. Always remove them from the dish before serving.
