Aromatic leaves derived from Bay Laurel tree that are normally used in cooking refer to as dried bay leaves. They are quite well known for their very distinctive aroma and flavor. They are very commonly used in Asian and Mediterranean cuisine especially in dishes like stew, curries, soups, etc. Depending on the region in which it is grown, the flavor and size of the leaf may differ to some extent.
Besides whole raw leaf, ground as well as crushed bay leaves are also utilized within numerous different dishes. It is said that the crushed leaf is more aromatic in character as contrasted with whole leaf yet it is a challenging to get rid of smashed leaves particularly if they are utilized in curry sauces or soups. You can make this process easy by using muslin fabric and tie in the leaves and when the flavors get infused during the cooking process you can simply get rid of the whole muslin cloth and its content.
Apart from its use in cooking, they are also used to get rid of flies, moths, cockroaches and other insects. The vapors released are effective in killing crawling insects. You could either put them in an uncovered jar and place the jar where insects could be seen or you could also tie them up in a piece of cloth and hand that pocket anywhere you want to. They cause no harm to human beings which is an added advantage.
As compared to fresh bay leaf, dried ones have more shelf life and they could be stored in your cupboard for more than a year or so. The best way to store them is to put them in an airtight container and place that container in your cupboard. Alternatively, you can put these in a sealed bag and put them in your freezer and once defrosted they smell the same as the cupboard ones.
Never store them for more than a year because they might become extremely flavorless. As they are effortlessly available all over the place and are not expensive to buy, so you don't require to stock them in large amounts because it isn't required.
It can be used on its own or sometimes its combine with other aromatic spices to create a unique spice mix such as garam masala. Its one of the most popular South Asian spice mix which comprises of grounded cloves, cardamom, black peppers and dried bay leaves. This special ingredient definitely gives that distinctive smell to the garam masala.
If you want to, you can dry them up yourself as well. It is not a difficult process, all you have to do is to pick them from the trees during the right season and make sure you are not damaging the plant. Always pick them up from a plant that is more than two years old.
Dried bay leaves are a standout among other spices and they have become an essential ingredient for worldwide foods. Its use has become ideal because of its associated health benefits to the human body. It works extremely well in different dishes like rice, sauces, curry, etc. Its a fact that the flavor that this particular ingredient provides to the dish cannot be substituted by any other ingredient by far.
Besides whole raw leaf, ground as well as crushed bay leaves are also utilized within numerous different dishes. It is said that the crushed leaf is more aromatic in character as contrasted with whole leaf yet it is a challenging to get rid of smashed leaves particularly if they are utilized in curry sauces or soups. You can make this process easy by using muslin fabric and tie in the leaves and when the flavors get infused during the cooking process you can simply get rid of the whole muslin cloth and its content.
Apart from its use in cooking, they are also used to get rid of flies, moths, cockroaches and other insects. The vapors released are effective in killing crawling insects. You could either put them in an uncovered jar and place the jar where insects could be seen or you could also tie them up in a piece of cloth and hand that pocket anywhere you want to. They cause no harm to human beings which is an added advantage.
As compared to fresh bay leaf, dried ones have more shelf life and they could be stored in your cupboard for more than a year or so. The best way to store them is to put them in an airtight container and place that container in your cupboard. Alternatively, you can put these in a sealed bag and put them in your freezer and once defrosted they smell the same as the cupboard ones.
Never store them for more than a year because they might become extremely flavorless. As they are effortlessly available all over the place and are not expensive to buy, so you don't require to stock them in large amounts because it isn't required.
It can be used on its own or sometimes its combine with other aromatic spices to create a unique spice mix such as garam masala. Its one of the most popular South Asian spice mix which comprises of grounded cloves, cardamom, black peppers and dried bay leaves. This special ingredient definitely gives that distinctive smell to the garam masala.
If you want to, you can dry them up yourself as well. It is not a difficult process, all you have to do is to pick them from the trees during the right season and make sure you are not damaging the plant. Always pick them up from a plant that is more than two years old.
Dried bay leaves are a standout among other spices and they have become an essential ingredient for worldwide foods. Its use has become ideal because of its associated health benefits to the human body. It works extremely well in different dishes like rice, sauces, curry, etc. Its a fact that the flavor that this particular ingredient provides to the dish cannot be substituted by any other ingredient by far.
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