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A Busy Cook's Guide to Spices : Sample Food Page

A Busy Cook's Guide to Spices

Sample Spice Page
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Bay Leaf
Flavor/Taste:
Slightly bitter, usually not eaten; dominant flavor

Use:
Use SPARINGLY, 2-3 leaves for 4 servings or 1 leaf per quart. Remove before serving.
Add at the BEGINNING, heat and moisture increases flavor, as does cutting it. Overuse can cause bitterness.
Use with gumbo, stews, white sauces, soups and marinades.

Mix With:
Allspice
Fennel
Garlic
Lemon Juice
Mustard
Orange
Parsley
Thyme
Color & Form:
Whole light green dried leaves or more flavorful fresh leaves

Historical Remedies:
Internally:
Coughs
Cramps
High Blood Pressure
Sedative

Externally:
In a tea for dandruff

Origin:
Bay leaf is from a small laurel tree. It is native to Asia Minor and the Mediterranean. Most leaves now come from California.

Folklore/History:
Bay leaf is also known as sweet laurel.

When Cupid hit Apollo with an arrow, making him fall for Daphne, she begged the gods to change her into something else---a laurel tree. In honor of Daphne, Apollo decreed that laurel leaves be a sign of courage or accomplishment, thus “to win one’s laurels” refers to public recognition.

A wreath of laurels, known for its medicinal values, was given to doctors at graduation. Thus from bacca lauris comes “baccalaureate degree” and the term “bachelor’s degree,” a person too busy with his studies to marry.

 

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