TURKISH BAY LEAVES

Why Turkish Bay Leaves?

Turkish Bay Leaves is the most the unique bay leaf variety in the world. Turkish Bay Leaves have a unique flavor, aroma, color and taste like no other bay leaves in the world.

Turkish Bay Leaves have oval leaves 1-4 inches long where as the California Bay Leaves has long slender leaves 2-5 inches long.

The Turkish Bay Leaves have softer, more subtle flavor and are more commonly used in most cooking. The California variety has a bright green color and a beautiful long leaf, with a strong, slightly astringent flavor.

Dried Turkish Bay Leaves can last for a long time. Test your Turkish Bay Leaves by bending it slightly – it should have a bit of flexibility, and when broken, it should still have an aroma.

Kadioglu Baharat offers exclusive Turkish Bay Leaves from Mersin Region of Turkey in different qualities and shape. The highest quality Turkish Bay Leaves grows on the coastal mountains of Mersin, Turkey.

Turkish Bay Leaves Products:

We offer retail or wholesale; all natural or certified organic Turkish Bay Leaves from our Mersin Factory located along the Mediterranean Coast of Southern Turkey.

Mersin represents the ancient home of Turkish Bay Leaves where they grow naturally in the wild. Most mountains in this region are covered with bay leaf trees.

Whole – Certified Organic
Whole – All Natural
Whole and Sterilized – All Natural
Whole and Organic and Sterilized – Certified Organic
Ground – All Natural
Ground – Certified Organic
Ground and Organic and Sterilized – Certified Organic
Ground and Sterilized – All Natural

Turkish Bay Leaves vs. California Bay Leaves:

The two most popular types of bay leaves on the market are Turkish Bay Leaves and (to a much lesser extent) Californian bay leaves. They come from two different varietals of trees, Turkey’s Laurus nobilis (also called “sweet bay”) and Umbellularia californica, which grows primarily in California and Oregon.

What Turkish Bay Leaves Taste Like?

The two types of bay leaves are very different. Chefs prefer Turkish Bay Leaves. Turkish Bay leaves “add the right aroma and flavor to the dish. Usually if there is some sweetness in the dish, if it has carrots or raisins or even paprika,” the slightly bitter bay leaves add contrast. California bay leaves, on the other hand are more aromatic, not as flavorful, and more floral. California bay leaves are sometimes referred to as “oily”. California bay leaves are generally avoided when cooking.

Fresh or Dried Turkish Bay Leaves?

Dried Turkish Bay Leaves do a fantastic job in cooking. Fresh bay leaves are only necessary when aromatics chracteristics are required—as in desserts such sorbet, gelato, mousse.

How to Use Turkish Bay Leaves?

Turkish Bay Leaves go very well with all Mediterranean Cuisine including many famous French, Italian, Turkish, Greek, Lebanese recipest. You’ll often find them in classic Mediterranean cooking such as seafood dishes, beef dishes, kebabs, soups and stews dishes.

Dried bay leaves can be stored for a year or two in a glass jar and away from direct sunlight. Fresh Bay Leaves can be stored in small plastic pouches.

Bay leaves contain a natural element called Cineol which repels roaches, ants and other insects. Bay Leaves have fantastic health benefits and used in alternative medicine.

The aroma of a good Turkish Bay Leaves should pop in your face. Test your bay leaves by bending them slightly – the leaves should have a bit of flexibility, and when broken, they should still have an aroma.

Join Bay Leaf Discussion at:

http://www.cheftalk.com/t/7994/turkish-vs-california-bay-leaves

http://chowhound.chow.com/topics/350336

http://www.seriouseats.com/2011/12/spice-hunting-bay-leaf-turkish-californian-how-to-use.html

Wiki at:

http://en.wikipedia.org/wiki/Bay_leaf