Bay Leaves 5g


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Native to the Mediterranean, the leaves of laurel were central to the crowns for celebrated athletes. Minty and full-bodied, these European bay leaves are for cooking not eating.

How to use
If using in Indian dishes, these are best paired with cinnamon and cloves as Indian bay leaves are three-veined and have a stronger flavour. Add depth to tomato-based sauces and curries by cooking them with bay leaves or dry roast and powder in home made spice mixes.

Nutrition bits

  • Ethically sourced
  • No nasties added or goodness removed
  • Hand picked and hand packed with love
  • May contain tree nuts, peanuts, celery, mustard, sesame

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