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Also known as: bay laurel, laurel leaf, sweet bay
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A warm and comforting slow-cooked stew with brown lentils, carrots, celery, and onions. Seasoned with bay leaf and thyme, it's a deeply satisfying one-pot meal that's both healthy and flavorful.
A fragrant and invigorating black tea from Assam, known locally as 'Rong Saah'. Brewed with ginger and bay leaf, this traditional beverage offers a unique spicy-sweet flavor and a beautiful reddish hue. It's a simple, soulful drink that's ready in minutes, perfect for any time of day.
No, bay leaves should be removed before serving. They remain stiff and sharp even after cooking, posing a choking hazard or risk of scratching the digestive tract.
Mediterranean bay leaves (Laurus nobilis) are shorter and have one central vein. Indian bay leaves (Tejpatta) are longer, wider, and have three longitudinal veins with a cinnamon-like aroma.
Dried bay leaves stay at peak quality for about 1 year if stored in a cool, dark place. They don't spoil but lose their aroma and flavor over time.
Dried thyme or oregano can be used as a substitute, though the flavor profile will change slightly. Use 1/4 teaspoon of dried thyme for every bay leaf.
Bend the leaf slightly; it should still have a faint herbal aroma when cracked. If it has no scent or has turned completely brown/grey, it should be replaced.
Yes, but fresh leaves are much more potent and can be slightly bitter. Use half the amount of fresh leaves compared to dried.
The flavor compounds in bay leaves are released slowly through heat and moisture, making them ideal for soups, stews, and braises.
While 100g of dried bay leaves contains about 313 calories, a single leaf weighs only 0.15g, making its caloric contribution to a meal negligible.
bay leaf is a versatile ingredient found in cuisines around the world. With 313 calories per 100g and 7.6 grams of protein, it's a nutritious addition to many dishes.
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