Topic: Bay leaves

[redman1212]

Has anyone performed any studies on the benefits of using Indian bay leaves over the English/European variety? I've searched through the forum but couldn't find any specific information. It is said that the former are more aromatic but when adding them to curries or other dishes I struggle to detect any differences in flavours, especially as I might only be adding two to a curry base or pan of rice. Maybe its the years of hot curries which have reduced my taste bud sensitivity....  .

The reason I ask is that hanging over my garden wall is a substantial part of a 20ft bay tree, which my neighbour says I can basically help myself to. Should I persevere buying Indian bay leaves at 99p for dozen or so or save a few pence and use fresh bay leaves?

[Peripatetic Phil]

I detest the flavour of European bay, and love the flavour of Indian.  For me, they are as different as chalk and cheese.
** Phil.

[Sverige]

Asian bay leaves need a long cooking time to produce their characteristic flavour. They should be dark black and floppy by the time they're cooked right. Throwing one into a curry isn't going to achieve much as the leaf won't get broken down and release its flavour in such a brief cook.
They come into their own added to a slow cooked bunjarra.

[redman1212]

Thanks Sverige, that's useful to know

[Secret Santa]

I've ordered from two different places online because I can't source Asian/Indian bay leaves locally and they were totally flavourless and got returned for a refund. Proper Asian bay leaves are very flavoursome and very different to European bay. The two cannot be substituted. Contrary to what Sverige says though when I used to be able to buy them locally (I think they were TRS brand, which are now the standard European bay!) there was no mistaking them as they have a very distinct flavour without any cooking at all if you just chew on one. And this comes through when they are used freshly ground in garam masala.