BAY LEAF

bay leaves

Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

• Mediterranean bay leaf

The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. Many people have reportedly smoked dried bay leaves to achieve euphoric effects similar to those of cannabis.

• California bay leaf

The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.

• "Indian bay leaf" (also called tej pat, tejpat, or tejpata)

The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.

Bay leaves have been said to be poisonous, but this has never been proven.