Bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet gami) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry.

100% Natural
Length of Leaf :-2.5-7.5 cm
Width of Leaf:-1.6-2.5 cm
Moisture:-13% Max
Volatile Oil:-1.5% Max
Ash:-4% Max
Acid Insoluble Ash:-0.8% Max
Color:-Greenish, Yellowish Green
Shape:-Elliptical
Load ability:-
7 MT per 20 FT Container