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Organic Turkish Bay Leaves

Bay Leaves (Turkish), Organic

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

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Our whole Bay Leaves are hand selected. The savory flavor of bay leaves is good for slow cooked dishes, sauces, stews, soups, and marinades. Common in many cuisines, from Italian to Indian, American and African - it is used the world over. The bay leaf adds a complex background flavor to many dishes. Please note that our Organic Turkish Bay Leaves are a little smaller than our conventional Turkish Bay Leaves.

Try our Filipino style adobo recipe below to enjoy a traditional use for bay leaf.

Chicken Adobo
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


Net Wt Container Price
0.15 oz. Tall 1/2 Cup Jar