Bay Leaves (Laurus nobilis) — Dried Whole Leaf Spice for Braising & Stews, 15g Pouch
Price range: $4.07 through $7.69
Description
Bay Leaves (Laurus nobilis), known in Chinese as Xiāng Yè (香叶) or Yuè Guì Yè (月桂叶), are the dried whole leaves of the evergreen laurel tree, a culinary spice treasured across Mediterranean and Chinese kitchens alike. In Traditional Chinese Medicine (TCM), bay leaf is recognized as a warm, aromatic food-herb used to support digestion and dispel cold-dampness, and it appears in classic braising blends alongside star anise, cinnamon bark, and Sichuan pepper. Its nature is warm and pungent, making it a gentle yet effective aromatic for enriching slow-cooked dishes.
Key Selling Points
- Whole dried Laurus nobilis bay leaves
- New-crop first-harvest quality
- 15g resealable pouch for kitchen use
- Traditional aromatic food-herb (药食同源)
- Ideal for braising, stews, and marinades
Quality & Sensory
Each leaf is carefully dried to preserve its olive-green color, leathery texture, and intact shape. The aroma is warm, sweet, and slightly floral with notes of eucalyptus and clove. When simmered in broth or braising liquid, the leaves release a mellow, herbaceous fragrance that deepens the savory character of the dish without overpowering other spices.
Technical Specifications
| Product Type | Dried Whole Leaf Spice |
|---|---|
| Common Name | Bay Leaf / Xiang Ye |
| Botanical Name | Laurus nobilis |
| Net Weight | 15g per pouch |
| Processing | Dried |
| Shelf Life | 12 months |
Usage Scenarios
- Braising and red-cooked dishes
- Slow-cooked stews and soups
- Marinades and pickling brines
- Commercial kitchen spice blending
- Medicinal food soup packs
Traditional Uses
In folk herbal practice, bay leaf is added to braising pots, medicinal food soups, and warming broths to support digestion and lend a comforting aroma. It is a staple in Chinese lu liao (卤料) blends, where it pairs with star anise, cinnamon, fennel, and clove. As a daily kitchen herb, it is also simmered in congee or used in pickling liquids for a gentle, warming note.
FAQ Q&A
Q: What are bay leaves?
A: Bay leaves are the dried whole leaves of Laurus nobilis, an evergreen tree native to the Mediterranean. In Chinese they are called Xiang Ye (香叶) or Yue Gui Ye (月桂叶), and they are a common culinary spice used in braising and stews.
Q: What is the traditional wellness value of bay leaves?
A: In traditional Chinese food wellness culture, bay leaf is considered a warm, aromatic food-herb associated with supporting digestion and dispelling cold-dampness. It is often included in braising blends and medicinal food soups for its warming character.
Q: How do I use dried bay leaves?
A: Add whole leaves to braising liquids, stews, soups, or marinades during cooking, then remove before serving. They are typically used in small quantities to add aroma without overpowering the dish.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Type a fragrant leaves 500g, Type b fragrant leaves 500g, Fragrant leaves 15g bag |
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