Bay leaf

Bay leaf comes from the leaves of the bay laurel tree (Laurus nobilis), native to the Mediterranean region. The leaves are typically dried before use, which intensifies their aroma and flavour.

Bay leaves are primarily used to impart a subtle, aromatic flavour to savoury dishes. They are commonly added to stocks, soups, stews, sauces, and slow-cooked meats, where their flavour can infuse gradually during cooking. The leaves are usually removed before serving.

Bay leaf is not considered a food additive and is used for its flavouring properties. It is a common culinary ingredient and is not subject to specific regulatory authorisation as an additive in Great Britain. While traditionally used in herbal remedies, scientific evidence for specific health benefits at typical dietary intake levels is limited. There are no widespread controversies regarding its consumption as a food ingredient.