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Bay leaf is made from the leaves of laurel with a unique aroma. Freshly picked or dehydrated and dried bay leaves are often used as a seasoning in Mediterranean cooking, such as soups, stews, stews, smokes, etc. Fresh bay leaves are mild in nature and their fragrance becomes intense after dehydration. In Chinese cooking, dried bay leaves are commonly used as a spice, commonly known as fragrant leaves.
Bay leaf has a bitter and spicy taste, and its smell is more noticeable than taste, and when dehydrated and dried, its aroma becomes more herbal and floral and somewhat similar to mushroom grass and thyme. Bay leaf contains geraniene and the essential oil eugenol can be extracted and used as chemical materials for perfumes.
Bay leaf is a very common seasoning ingredient in European and especially Mediterranean cooking, and it is used in North American and French cuisine. Bay leaves are mostly used in soups, stews, seafood and vegetables.