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Bay leaves (dried)

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sales department’s phone: +7 (812) 373-57-80 
Description
Application
Properties

Product Description

If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain eugenol.

The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean cuisine and beans in Brazilian cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

  • Packing - separately and as a part of spices and flavoring mixes
  • Fish products
  • Canned food
  • Pharmacology
  • Cosmetology

The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol, contains lauric acid also.

Parameter Standart
Appearance form - oblong, lanceolate, oval;

color-green, grayish with a silvery hue

flavor, taste As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral
length of the leaf, sm <=3
humidity, % >=12,0

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