Xiang Ye (Laurus nobilis) — Dried Bay Laurel Leaves, First-Harvest Guangxi Culinary Herb, 500g

Xiang Ye (Laurus nobilis), commonly known as Bay Laurel or Sweet Bay, is the dried leaf of the evergreen laurel tree, a revered aromatic herb known in Traditional Chinese Medicine (TCM) as Xiāng Yè (香叶). Long prized as a warming, aromatic culinary and wellness herb, Xiang Ye has been used to move qi, warm the middle, and dispel dampness while lending its gentle, resinous fragrance to braises, stews, and medicinal soups. Its nature is warm and pungent, making it a comforting herb for cool seasons and heavy meals.

Key Selling Points

• First-harvest new-crop leaves from Guangxi
• Whole dried Laurus nobilis bay leaves
• Grade-one culinary and food-herb quality
• 500g bulk pack for commercial kitchens
• Warm, aromatic character for braises and soups

Quality & Sensory

Each batch is carefully harvested and shade-dried to preserve the leaves' deep olive-green color, leathery yet pliable texture, and concentrated resinous aroma. When simmered in broth or braising liquid, the leaves release a warm, subtly sweet, camphor-like fragrance with faint notes of eucalyptus and clove, deepening the savory character of the dish without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Braised meats and soy-sauce stews
• Slow-simmered bone and vegetable broths
• Medicinal food soup packs and congee
• Marinades and pickling brines
• Commercial kitchen seasoning blends

Traditional Uses

In folk herbal practice, Xiang Ye is added to braises, stews, and medicinal soups to warm the middle burner, move stagnant qi, and dispel dampness while enriching the aroma of the dish. It is a classic companion to star anise, cinnamon bark, and Sichuan pepper in five-spice style blends, and is often simmered with beef, lamb, or pork to soften richness and lift flavor. As a daily tea, it is occasionally brewed with ginger and tangerine peel for a warming, aromatic infusion during cool weather.

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