Eat our Bay Leaves with a slow-cooked dish. Let bay leaves' peppery, floral flavour release over time by crumbling them into a stew or a soup, like onion soup with stilton.
Why not try getting creative with a dessert. Sweet, creamy desserts like custard, rice pudding and panna cotta come alive with sprinkling of crumbled bay leaves. And you can give hot spiced apple or banana an extra dimension by spiking it with ground bay leaves. Serve with a big scoop of ice cream.
ORIGIN
Bay leaves mostly grow in Turkey and are native to the surrounding parts of Western Asia. The British first discovered bay leaves in medieval times.
The Olympians of ancient Greece loved a good ceremonial wreath – and the leaves in them were often bay leaves.
Supplier: The Spice Company
