Laurel
Bay laurel is a spice whose leaves grow on a tree that can reach a height of up to 15 meters. The tree remains green year-round and produces inconspicuous yellow or greenish flowers in spring. They also produce purple, single-seeded berries. Bay leaves have a glossy surface and are olive-green to grayish in color. They are 5 to 10 cm long and 5 cm wide.
Origin of laurel
Bay laurel grows in a mild, subtropical climate without frost. This climate is found in the Mediterranean region, which is why bay laurel originates from the eastern Mediterranean. The spice is native to countries like Turkey, Georgia, and Greece. Verstegen's bay laurel comes from Turkey. Bay laurel is hand-picked there and then selected for size and color. For Verstegen, only the whole leaves are selected, ensuring they are not mixed with leaves from other shrubs.
Smell, taste and use of bay leaf in the kitchen
Bay leaf has a distinctive spicy aroma that releases a sharp, warm note as it heats. Its flavor is more woody with hints of eucalyptus and clove. Because it's a dominant spice, you only need to use a small amount. The aroma of bay leaf should be slowly transferred to food, for example, through a marinade or in a stew. Bay leaf is primarily known for its use in stews and soups. Add a bay leaf at the beginning of a dish to allow it to infuse for a long time.
