Whole Bay Leaves
With its sweet, balsamic aroma and notes of nutmeg, bay is indispensable for flavouring stocks, stews, sauces and soups.
Tuck a few leaves into the cavity of a whole fish before roasting. Add to water when boiling potatoes or infuse with milk for a béchamel sauce.
Flavour: Aromatic, bitter, astringent aftertaste
Aroma: Medicinal, menthol-type, pungent, warm
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