A large bag of dried bay leaves. You simply add a bay leaf (or two) to your stews, curries, soups or sauces to impart herbal, slightly floral flavours to your dishes. A key componenet of any bouquet garni, bay leaves are a indispensible kitchen herb and a spice-rack must-have. Whilst many recipes instruct you to remove the bay leaves after cooking (they're not particularly tasty to eat whole) others require you to gring them up to a powder, meaning there's less messing about.
Store cool and dry.
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