The best of Turkish laurel! A tasty and fragrant harvest of the year.
These high quality bay leaves are harvested in the Izmir region of Turkey. This Turkish laurel is as fragrant as its Moroccan cousin, but with an aniseed and minty flavor. Since this is a harvest of the year, its scent is herbaceous and fresh.
As the leaves are well dried and intact, they are used whole and removed at the end of cooking. They traditionally flavor stews, soups and braised dishes. You can also grind the bay leaf for a more intense flavor and fragrance. It can be used ground in short cooking times or to sprinkle on fish or roast chicken.