Dried Bay Leaves Xiang Ye 500g Natural Aromatic Culinary Herb for Cooking and Seasoning

Dried Bay Leaves, known in Chinese as Xiang Ye (香叶), are the dried leaves of Laurus nobilis, a classic aromatic herb widely used in both Western and Chinese kitchens. In TCM tradition, bay leaf is considered warm in nature with a pungent flavor and is traditionally associated with aiding digestion and dispelling dampness. These whole leaves are naturally sun-dried to preserve their green color and essential oils. Use them whole in braises, soups, and stews, and remove before serving.

Key Selling Points

• Whole dried bay leaves with natural green color and strong aroma
• Botanical source Laurus nobilis, known in Chinese as Xiang Ye 香叶
• Naturally sun-dried to help retain essential oils and fragrance
• A staple seasoning for braising, stewing, soups, and marinades
• 500g bulk pack suitable for home kitchens and food service

Quality & Sensory

Typically olive to yellowish green with whole, intact leaves and a dry, brittle texture. The aroma is characteristically warm, herbal, and slightly eucalyptus-like. When simmered in braises or soups, bay leaves release a mild savory fragrance with subtle woody and floral notes.

Technical Specifications

Usage Scenarios

• Add whole leaves to braised meats, stews, and pot roasts
• Simmer in soups, broths, and congee for added aroma
• Use in marinades, pickling liquids, and curry-style dishes
• Include in Chinese-style braising spice blends for beef, pork, and poultry
• Remove leaves before serving as they are not typically eaten whole

Traditional Uses

In traditional Chinese culinary and herbal practice, Xiang Ye is valued as a warm, aromatic seasoning used in lu wei braising and slow-cooked dishes, where it is traditionally associated with enhancing flavor and supporting digestion. It is commonly paired with star anise, cinnamon bark, and cloves in classic spice blends. In Western folk cooking, bay leaf has long been added to soups, stocks, and sauces for its gentle aromatic character.

FAQ Q&A