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Bay Leaves (Turkish)

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  • Bay Leaves (Turkish)
  • Ground Bay Leaves (Turkish)

Bay Leaves (Turkish)

Species:
Laurus nobilis
Also known as:
Bay Leaf, Turkish Bay Leaves, Ground Bay Leaves
Origin:
Turkey
Cuisines:
Italian, French, Turkish, Creole, Indian, American, Central American
Taste Adventures:
Sauces, Stews, Stocks, Tagines
Ingredients:
Bay Leaves

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The savory flavor of bay leaves is good for slow cooked dishes, from sauces, stews, soups and marinades. Common in many cuisines, from Italian to Turkish to French to Creole cuisine, it is used the world over. Our whole Bay Leaves are hand selected. The bay leaf adds a complex background flavor to many dishes, try our Filipino style adobo recipe to enjoy a traditional use for bay leaf.
Chicken Adobo

Ingredients:
8 Skin on Chicken Thighs or Drumsticks
3/4 cup Cane Vinegar (White/Cider Vinegar is fine)
1/2 cup Soy Sauce
1/4 cup Water
6 cloves of Garlic
5 Bay Leaves
1 tsp whole Black Peppercorns
1 tsp Oil (for searing chicken)
optional 1 tsp Sugar

Smash garlic cloves on a cutting board and remove skins. Pour Water, Vinegar, Soy Sauce, Bay Leaves, smashed Garlic and Pepper into a zipper top bag. Place Chicken pieces in the bag to marinate for one to three hours. To cook, heat a pot over medium high and add 1 tsp Oil. Remove chicken from the marinade and sear in a pot on both sides over medium high heat until the skin is browning, then pour in the remaining contents of the marinade bag and bring to a boil. Lower heat to a medium low simmer and allow to cook with a lid for 30 minutes. Cook an additional 30 minutes with no lid to reduce the sauce and glaze the chicken. Serve with white rice and salad or greens.

Purchasing Options

Whole

Net Wt Container Price Qty
0.4 oz. Tall 1 Cup Jar
$5.99

Ground

Net Wt Container Price Qty
1.0 oz. 1/4 Cup Glass Jar
$4.99
OR