Dried Bay Leaf 500g Culinary Spice Aromatic Herb for Cooking and Seasoning

Dried Bay Leaf, known in Chinese as Xiang Ye (香叶), is the dried leaf of Laurus nobilis, a classic aromatic spice widely used in Chinese and Western kitchens. Traditionally valued for its warm, fragrant character, it is commonly added to braises, stews, marinades, and spice blends. This dried herb is sold as a food-grade culinary ingredient for seasoning use.

Key Selling Points

• Dried bay leaves supplied as a 500g bulk pack for kitchen use
• Botanical source is Laurus nobilis, the classic aromatic bay leaf
• Known in Chinese as Xiang Ye (香叶), a staple in spice blends
• Nitrogen-flushed packaging with a 12-month shelf life
• Ideal for braising, stewing, soups, and marinades

Quality & Sensory

Dried bay leaves are typically olive to grayish green with a leathery, slightly brittle texture. They carry a warm, balsamic aroma with subtle floral and clove-like notes, and typically release a mild, savory bitterness when simmered in dishes.

Technical Specifications

Usage Scenarios

• Add whole leaves to braised meats and stews
• Simmer in soups, stocks, and congee for aroma
• Include in marinades and pickling liquids
• Use in spice sachets for hot pot and roast dishes

Traditional Uses

In Chinese culinary tradition, Xiang Ye is a core component of five-spice and braising blends, traditionally paired with star anise, cinnamon, and cloves to perfume slow-cooked meats. In Western folk practice, bay leaves have long been added to soups and stews for their warm, aromatic character.

FAQ Q&A