Bay leaves have a quite unique incomparable flavor that has been a favorite in Mediterranean and Asian cooking since ancient times. This can be seen in the bay leaf crown that Cesar wears or the fact that in the first roman cookbook bay leaf is scribbled down as an essential part of the pantry.
These Chinese bay leaves have a minty, piney, bitter citrus flavor with notes of cinnamon and black pepper. The slight bitterness works well in meat stews or heavy sauces.
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