Whole bay leaf

Whole bay leaf

Bay leaves have a rich, slightly tart spicy aroma. Most often it is used for making soups and borscht. It also adds spice to jellied meat, lamb, beef, pork, fish dishes. Perfectly complements the taste of pickles and marinades. It is added to the first courses 5 minutes before readiness, to the second – 7-10 minutes. The bay leaf should be rinsed with warm water before use.

Packing: 100g, 200 g, 1 kg, 5 kg.