Bay leaf

Bay leaf is an aromatic spice widely used in cooking to enhance the flavor of stews, soups, sauces, and braises. It is obtained from the dried leaves of the Laurus nobilis, a tree native to the Mediterranean region, where it has been valued since antiquity for both its aroma and its preservative and digestive properties.

In gastronomy, the bay leaf provides a slightly bitter, herbal, and refreshing flavor that balances dishes with strong or fatty ingredients. Its use is common in various Hispanic American and European cuisines, being essential in traditional preparations such as broth, mole, rice, and marinades.

From a nutritional point of view, the bay leaf contains bioactive compounds such as essential oils, flavonoids, and tannins, which contribute to improving digestion, relieving stomach discomfort, and possess antioxidant properties.

In different Spanish-speaking countries in Latin America, the bay leaf is also known as laurel or simply dried laurel. In some places, it is common to call it yucas or yararás, although these terms can vary and sometimes refer to other plants, so the most common and correct term for cooking is to refer to it as bay leaf.