Bay leaves add depth of flavor to soups and sauces. There are two varieties available at The Spice House: Turkish and Californian. The California variety has a bright green color and a beautiful long leaf (making them great for craft work), with a strong, slightly astringent flavor. The Turkish bay leaves have a softer, more subtle flavor and are more commonly used in most cooking.

Dried bay leaves can last for a long time, but do eventually lose their flavor. Test yours by bending them slightly - they should have a bit of flexibility, and when you do break them, they should still have an aroma.

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