Freshly dried California Bay (laurel) leaves have stronger flavor than Turkish bay leaf, and have a better, deeper flavor. It has an aromatic, pungent, and peppery fragrance with a menthol-eucalyptus flavor.
Best suited for adding flavor in boiling, steaming, sautéing, slow cooked dishes, stews, and pickling. Remove the leaf before serving the dish.
California bay leaf may help to reduce aches, pains, and colds.
