Bay Leaves - Turkish
The bay leaf's bitter and pungent flavor goes well with tomato based foods and especially soups and stews. Add one leaf to seafood bouillabaisse, marianara sauce, or beef stew to impart a tea-like aroma. For more flavorful stocks, tie one leaf with four sprigs of parsley and two sprigs of thyme. Combine a bay leaf with fennel and lemon to fill the cavity of a fish to be baked, or use with chicken and lamb in a Moroccan tangine. A quick rule of thumb - two or three leaves flavor dishes for four to six people.
Net Wt. 0.4 oz. (1/2 cup jar), 1.0 oz. (polybag)