Flavor: Resinous/Herbal/Floral
Major Flavour Compound: Cineole
Parts Used: Leaves
“An aromatic leaf that subtly enriches long-cooked dishes.”
Bay leaf (Laurus nobilis) is an evergreen spice of the laurel family, used mainly as a background flavor rather than a fresh herb. Its aroma is resinous, herbal, and penetrating, dominated by cineole, with supporting notes from eugenol, linalool, and geraniol. Native to the eastern Mediterranean, bay held symbolic and culinary importance in Greek and Roman cultures and spread widely across Europe and beyond. The leaves release flavor slowly, dissolving best in fat and oil, which makes them ideal for long cooking. Typically added early and removed before serving, bay underpins dishes like stews, beans, adobo, and bouquet garni.
