Whole Bay Leaves Laurel by Chiquilin

The Whole Bay Leaves by Chiquilin is a basic in the Spanish cuisine, used in stews, fish and even desserts, bringing a unique and special flavor to the table.

Known in Spain as "laurel", this is popular herb in many kitchens around the world, especially in Spanish gastronomy, adding an exquisite and soft flavor and aroma to a variety of dishes, from soups and stews to meats and fish. Along with paprika Pimentón de la Vera, we could say it is one of the essentials in Spanish groceries.

What is Laurel?

Laurel is a perennial shrub native to the Mediterranean region. Its leaves are widely used as an aromatic herb in cooking due to their distinctive aroma and slightly bitter taste. In addition to its culinary use, laurel has a long history of use in traditional medicine due to its potential antioxidant and anti-inflammatory properties.

How to use Bay Leaves?

When using it in your recipes, rinse it beforehand, place the whole leaves into the pot where you are cooking, and let it cook together with all the other ingredients. This way, it will release all its flavor into the stew. When it's time to eat, simply remove the leaves.