The Spice Guide: What is the Purpose of Bay Leaves?

Have you ever ordered a bowl of curry in a restaurant and found a whole leaf in it? No, the kitchen did not make a mistake there. You probably got a bay leaf, a common ingredient added to dishes all over the world. While you are not meant to eat them, they add a depth of flavor to change the dish’s flavor and outcome. Here is what you have to know about bay leaves.

What are Bay Leaves?

Bay leaves come from the bay laurel plant, which thrives in warm environments. These leaves are often added to slow-cooked stews, sauces, and soups and are often removed before serving. Most recipes call for dried leaves because, like most herbs, they have a more pungent scent and taste. Bay leaves are a subtle taste like oregano and thyme.

Varieties Used in Cooking

There are four known kinds of bay leaves used in cooking. They are the following:

1. Turkish Bay Leaf

Also known as the Mediterranean bay leaf, the Turkish bay leaf is the most commonly sold in supermarkets and has distinguishable features of being fat and short. They are characterized by having more subtle flavors, so they are often most preferred in dishes.

2. California Bay Leaf

The California bay leaf grows in California’s hot and sunny weather and is the most popular type of bay leaf in that area. Its silhouette is thin and long, which differentiates it from the others. This variety’s flavor profile is stronger than the Turkish variety and could overpower other components of dishes when not used properly.

3. West India Bay Leaf

The West India bay leaf is the most aromatic and fragrant among all the types of bay leaves. They are known to be thick and shiny. They come from the plant known as the “spice tree” in the Caribbean, where they grow primarily.

This variety of bay leaves is often used in rice dishes in the Caribbean. You can also use them in soups and stews. They are also not limited to conventionally savory dishes. West India bay leaves are boiled with lemongrass to make tea.

4. Indonesian Bay Leaf

The Indonesian bay leaf is also known as the Indian Baywatch or Japanese Baywatch. They grow in Indonesia and parts of Malaysia and are rare in Western countries. Indonesian bay leaves are often used in South East Asian cuisines and are a known ingredient in “nasi goreng,” otherwise known as Indonesian fried rice.

Fresh vs. Dried: What is Better?

It is hard to find recipes that call for fresh bay leaves. Most dishes call for one or two pieces of the dried bay leaf because it is stronger than the fresh version. However, the fresh bay leaf does have a more prominent floral flavor and is lighter for those who aren’t fans of aromatic herbs. But brace yourself: they are more expensive than the dried version.

Conclusion

There are benefits to using bay leaves in your cooking beyond flavor. Bay leaves are a rich source of vitamin A, vitamin C, potassium, calcium, and other minerals. They also produce enzymes that cultivate healthy digestion. Having a leaf in a dish is nothing new for many cultures, so give dishes featuring this herb a try.

Bay leaves are a common ingredient in many authentic Pakistani and Indian dishes. If you’re in the mood to get food from the best Pakistani restaurant in Vancouver, then head on over to Karakoram Restaurant. This Pakistani and Indian restaurant serves delectable authentic flavors of Western, Middle Eastern, Pakistani and Indian cuisines. Visit us or order in now!