The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. Dried bay leaves are extensively used in cooking for their distinctive flavour and fragrance.
Bay leaves also flavours many classic French dishes. Bay Leaves are most often used whole and removed before serving. In Indian sand Pakistani cuisine, bay leaves are often used in biriyani and other rich spicy dishes and as an ingredient in garam masala.