That fragrant leaf you’ve been fishing out of your soup might deserve more attention than simply being discarded. Bay leaves, those unassuming herbs that often get removed after cooking, actually ...

The brown or pale green leaf that sits in the jars of the Indian kitchen, used to add aroma and flavour along with the distinct function of removing strong smells, is tej patta. This versatile ...

Bay leaves introduce an extra dimension to soups, stews, and roasts. The aromatic, savory leaves add notes of menthol, eucalyptus, and pine to simmering sauces while releasing a heady scent similar to ...

Unlock the flavor of these versatile leaves. There are two primary types of culinary bay leaves — Turkish and Californian. Turkish bay leaves come from the bay laurel tree (also called true laurel and ...

The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have publicly ...

TAMPA (BLOOM) – In the complicated world of spices, where vibrant yellow turmeric and fiery red chili often steal the spotlight, there’s an understated hero that quietly underpins the flavor profiles ...