Bay leaf

(Hoja de laurel, Daun salam, Lorbeerblatt or Bay folium)

From European cuisines to the cuisines of Americas, Indian, French, Arab, as well as Philippines, bay leaf is widely used for flavoring. It has few verities. The Indian bay leaf has a fragrance and taste similar to cinnamon (cassia) bark, but bit milder. The Indonesian bay leaf, which is only common is Indonesia and is mainly applied to the meat dishes. The California bay leaf, which is similar to the common Mediterranean bay laurel also has a strong flavor. To get the full flavor leaves are used several weeks after picking and drying.