Bay leaves are used as a seasoning in European gastronomy (particularly in Mediterranean cuisine), as well as throughout the Americas.
• Its leaves can be used in soups, stews and stews, as well as in meats, fish, seafood and vegetables, and even in desserts such as rice with milk.
• They are generally used whole and should be removed before serving.
• They can also be crushed or ground before cooking to provide excellent taste to the food.
• The laurel is a stomach tonic (appetite stimulant, digestive, collapse and carminative).
• The oil obtained from its fruits (laurel butter) was traditionally used for the treatment of osteoarticular inflammations and pediculosis.
Observation: The intake of bay leaves in large quantities becomes toxic.
Presentations: In 1kg bags.
Packaging: Corrugated cardboard boxes.