The dried bay leaf has been used commonly in American households for decades, but many do not realize that ground bay leaves are just as useful in the kitchen. Sprinkle some onto tomatoes or pears and toss them into a salad, add a pinch to chocolate desserts like pudding and ice cream, or add some to sautéed artichokes and carrots.
Also great for substitution, use ground bay leaves instead of whole bay leaves to avoid fishing bay leaves out of your soup or stew. We suggest using 1/8 to 1/4 tsp. ground bay leaves for every 1 whole bay leaf.
Net Wt. 1 oz. (1/4 cup Jar), 2 oz. (1/2 cup Jar), 4 oz. (polybag), 8 oz. (large polybag)