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Bay Leaves Ground


A staple in Mediterranean cuisine, but also used in Filipino, French, Moroccan, Pakistani, Indian, and American cookery. Bay leaves were once cultivated in ancient Greece for their bitter flavor of mace and camphor, but also for their leathery durability that made them useful in decoration and for crafting laurels to crown great people of the time.

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Bay Leaves
Recommended Applications
Ground bay leaf is great to use in place of whole bay leaves, including tomato juice, fish dishes, pickling, soups, sauces or pot roast.
Taste & Aroma
Bitter or Astringent, Sweet
Product Style
American, European, French, Mediterranean, Moroccan, Turkish
Handling / Storage
Store in a cool, dry place
Shelf Life
2 Years
Dietary Preferences
All Natural, Gluten-Free, Non-GMO
Allergen Information
None Specified

Additional information

Weight N/A
Dimensions N/A