These leaves have an almost minty flavour with a sweet, balsamic aroma, and a hint of black pepper. Bay Leaves can be used to flavour both sweet and savoury dishes. Bay Leaves can also be used to make a meat / vegetable ‘rub’ by shredding the leaves and mixing with chilli’s, garlic, oregano, lemon, and olive oil, or you can simply add our Bay Leaves to stocks, pâtés, soups, stews, and jollof rice. Always remember to remove the leaves from cooked foods before serving!
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Nutritional information
INGREDIENTS: Dried Bay Leaves
PREPARATION:
Bay leaves can be used to flavour vinegars and pâtés, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from the addition of a bay leaf, as do soups, stocks and risottos. Add a bay leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding.
DID YOU KNOW:
Digestive Aid: Bay leaves contain compounds that can help soothe the digestive system and relieve discomfort such as bloating and indigestion. Brewing bay leaf tea or adding bay leaves to cooking can support healthy digestion.
Antioxidant Properties: Bay leaves are rich in antioxidants, such as caffeic acid and quercetin, which help to neutralize harmful free radicals in the body. Consuming bay leaves regularly may contribute to overall health by protecting cells from oxidative stress.
Blood Sugar Regulation: Research suggests that compounds found in bay leaves may help regulate blood sugar levels. Including bay leaves in your diet could potentially assist in managing blood glucose levels, making them beneficial for individuals with diabetes or those at risk of developing the condition.
Anti-inflammatory Effects: Bay leaves contain anti-inflammatory compounds that may help reduce inflammation in the body. This property can be beneficial for alleviating symptoms of inflammatory conditions such as arthritis or respiratory issues.
