Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.
Bay Leaf (Tejpata)
The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish.
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