Skip to content
FriendsPantry
Bay leaves

Spices & seasonings · Dried herbs

Bay leaves

Dried aromatic leaves added whole to stews, rice and stocks, then removed; includes Indian tej patta.

Also called: bay leaf, tej patta, defne yaprağı, laurel

A kind of spices

183 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Misterneedlemouse, via Wikimedia Commons (CC0-1.0)

What it is

Bay leaves are stiff, oval, olive-green dried leaves that add a subtle woodsy, herbal background to slow-cooked dishes. Mediterranean bay laurel is the European type; Indian bay leaf (tej patta) comes from a cinnamon relative, is larger with three lengthwise veins, and has a cinnamon-clove scent. Both are used whole and removed.

Laurus nobilis / Cinnamomum tamala

How it’s used

  • Fried whole in ghee for biryani, pulao and curries
  • Stocks, soups and bouquet garni
  • Bolognese, stews and braises
  • Pickling brines
  • Rice and béchamel

Characteristics

Aroma
Herbal and woodsy (laurel); cinnamon-like (tej patta).
When cooked
Releases flavour slowly; tough and sharp-edged, so remove before serving.
Sold as
dried, fresh
Cooking uses
Used for tempering (tadka), Mainly a seasoning, Commonly cooked

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light; replace leaves that have faded to grey-brown.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Remove before serving: whole leaves are a choking hazard.

Nutrition per 100 g

Energy
313 kcal
Protein
7.61 g
Carbohydrate
74.97 g
Fat
8.36 g
Fibre
26.3 g
Sugars
— g

USDA FoodData Central: Spices, bay leaf.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried thyme — A pinch per leaf in stews; different but similarly herbal.

Related ingredients

Recipes with bay leaves

See all 183

171 more

More dried herbs