Bay leaf

Whole bay leaf is an aromatic and dry leaf commonly used as a seasoning in cooking to add flavor and aroma to stews, soups, sauces, and braises. Originating from the Laurus nobilis tree, native to the Mediterranean region, this leaf has a slightly bitter and herbal flavor that is released slowly during cooking, giving dishes a characteristic and delicious touch.

In addition to its culinary use, the bay leaf possesses digestive and anti-inflammatory properties, helping to improve digestion and reduce stomach discomfort when used in infusions or meals. It also contains natural antioxidants that contribute to food preservation.

In Hispanic American countries, the bay leaf is also known as laurel, hoja de laurel, or simply laurel, being a fundamental ingredient in traditional cuisine for adding depth of flavor to various dishes.