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Bay leaves
Again, this bay leaves are another spice that are available in two versions. California bay leaves tend to have a significantly more powerful flavor than their Turkish brethren, and are excellent in tomato dishes, stews, pickling mixtures, fish dishes and chowders, and tomato dishes. The ancient Greeks used to use bay to crown their victorious heroes. Bay adds a slight bitterness to the dish it is mixed with, and is an excellent addition to sauces and stocks. However, the plant is derived from the laurel plant, whose leaves are poisonous, so once you've cooked the flavor out of them, discard the leaves. The bay leaves themselves are mildly poisonous (can cause an upset stomach).
Recipes with Bay leaves:
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