BAHAR BAY LEAVES

BAHAR BAY LEAVES 10G
Bay leaves are a fragrant herb made from the leaves of the laurel tree. Bay leaves can be bought whole, either fresh or dried, or powdered. The leaves are added to slow-cooked dishes like soups, sauces, and stews, and then removed just before serving. They have a floral and aromatic scent that is similar to oregano and thyme, and they are utilized more than any other herb.
What Are Bay Leaves?
The bay laurel plant produces bay leaves, which are an evergreen shrub that grows slowly in warm areas. The plants are grown for decorative purposes and then dried and utilized in cooking. The thick, leathery leaves have sharp tips and are elongated. Dried bay leaves, which have a little stronger aroma than fresh bay leaves, are commonly used in recipes.
Bay Leaves Come in a Variety of Shapes and Sizes
Turkish (or Mediterranean) bay leaves and California bay leaves are the two most common types of culinary bay leaves. The Turkish Bay leaf is the most common, with a milder flavor than California bay leaves, which are more potent and have a slight mint flavor. The shape of the leaf distinguishes them: Turkish has the more famous short and plump leaf, whilst California has a thinner and longer silhouette. California bay leaves account for the majority of fresh leaves marketed in the United States, while dried bay leaves are imported from Turkey. Using a fresh California bay leaf in a recipe can dominate the flavors, thus dried Turkish bay leaves are frequently used instead.
Bay Leaves throughout the Cooking
Bay leaves are added to simmering sauces or braising liquids and then removed before serving since the leaves do not soften as they cook. Sharp points on the leaves can cut the tongue, causing choking, or even sever the digestive tract. Simply add the dried leaf whole to the recipe and remove after the dish is done cooking. If using fresh bay leaves from California, reduce the amount by half (which may mean tearing a leaf in half).
Bay leaves should be put at the start of cooking since the longer they simmer, the more flavor they release and the more time they have to enrich the meal. Bay leaves are fantastic for stuffing into the cavity of a chicken before roasting it, and they may also be added to the liquid while boiling rice, in addition to simmering in soups and stews. Bay leaf can be used as a spice when processed into a powder.
Storage
Fresh bay leaves can be stored in the refrigerator for a week or two in a sealed zip-top bag. Dried bay leaves can be kept for up to two years in a sealed container in a cool, dry, and dark location, such as the spice cabinet or pantry. You can also keep the dried bay leaves sealed in the freezer to help them keep their flavor and fragrant potency.
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Daun salam adalah daun aromatik yang biasa digunakan dalam memasak.
Ia boleh digunakan keseluruhan, atau dikeringkan dan digiling.
Daun bay adalah daun wangi dari pokok laurel yang digunakan sebagai ramuan.
Daun bay boleh didapati utuh — segar atau kering — atau digiling menjadi serbuk.
Daun ditambahkan ke resipi yang dimasak perlahan, seperti sup, sos, dan rebusan,
dan dikeluarkan sebelum dihidangkan.
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