Indian bay leaves
The leaf of the bay laurel — a quiet, resinous background note for stocks, stews and rice.
Kinds
- Bay laurel
- The Mediterranean one; fresh is stronger than dried.
- Indian bay leaf
- Tej patta: a cinnamon relative, clove-scented — not the same.
- Indonesian bay leaf
- Daun salam: another plant again, for gulai and nasi uduk.
Knowing it
- Where to buy
- Anywhere dried; fresh sprigs from greengrocers or a garden tree.
- Worth knowing
- Tear it before it goes in, and take it out before serving.