Xiang Ye (Laurus nobilis) Dried Bay Leaves — Bulk Culinary & Herbal Spice, 500g

Xiang Ye (Laurus nobilis), commonly known as dried bay leaf or laurel leaf, is the dried leaf of the evergreen laurel tree, a revered aromatic herb in both Traditional Chinese Medicine (TCM) and global culinary traditions. In TCM it is known as Xiāng Yè (香叶), a warming aromatic herb traditionally used to disperse cold, move qi, and harmonize the Stomach and Spleen. Its nature is warm and pungent, making it a gentle yet effective herb for supporting digestion and warming the middle burner.

Key Selling Points

• Traditional aromatic food herb (药食同源)
• Dried Laurus nobilis bay leaves
• Bulk 500g value pack for commercial use
• Sourced from Anhui, China
• Fresh-crop, deep green color

Quality & Sensory

Each batch is carefully dried to preserve its deep green color, leathery texture, and intense aromatic fragrance. The leaves release a warm, camphor-like scent with notes of eucalyptus and clove. When simmered in soups or broths, they impart a subtle, slightly bitter yet pleasantly aromatic flavor that deepens the complexity of slow-cooked dishes.

Technical Specifications

Usage Scenarios

• Commercial food seasoning and spice blends
• Slow-cooked soups, stews, and braises
• Herbal tea blends for digestive support
• Marinades and pickling brines
• Medicinal food soup packs

Traditional Uses

In folk herbal practice, Xiang Ye is added to soups, stews, and medicinal congee to warm the digestive tract and dispel cold. It is a common ingredient in traditional Chinese braised dishes and medicinal food soups, often paired with star anise, cinnamon bark, and fennel seed. As a daily tea, it is brewed alone or blended with ginger and tangerine peel for a warming, aromatic infusion.

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