Bay Leaves Ground
Used heavily in French, Moroccan and Turkish dishes, the Bay leaf, used whole or crushed, adds depth do a dish in the form of fragrance. As the flavour is quite bitter, the warm aroma, similar to that of oregano and thyme, is the element which is extracted whilst cooking. The Bay leaf is usually placed in dishes that need a long time to cook, such as soups, seafood, sauces and stew, where it will infuse with the ingredients, and is then removed prior to service.
It is best paired with parsley and thyme.