California Bay Laurel (Umbellularia californica) is typically larger and less crumbly than much of the European Bay Leaves sold in the stores.
Very fresh, air dried and wildcrafted. Bay Laurel trees grow in the wilds in the hills of California.
Bay is an ingredient in bouquet garni and in garam masala. The bay leaf is widely used in many cuisines including Italian, French and Indian food. In Thailand, bay leaf is combined with cinnamon, cardamom and other seasonings to produce Massaman curry paste.
Wreaths of whole bay leaves were worn by ancient Greek scholars,and is still a symbol associated with higher learning today.
Added to soups and stews, dried bay leaf lends a peppery taste with notes somewhere between oregano and marjoram.