The Story
Whole bay leaves are traditionally used in majority of balkan stew dishes (bean stew, sarma, broths etc. ). If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.
Ingredients: bay leaf. Possible traces of celery.
Description
Whole bay leaves are traditionally used in majority of balkan stew dishes (bean stew, sarma, broths etc. ). If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.
Ingredients: bay leaf. Possible traces of celery.
