Ground Bay Leaves, Laurus nobilis, are also known as bay leaf powder, ground bay leaf, bay leaf substitute, bay leaf powder, or bay powder. They have an essential oil content of .8% - 3.0%.

Bay leaves most likely originated in South Asia, then spread through the Middle East to Turkey. From there they came to Italy and Greece, where they were valued both for their flavor and, being evergreen, as a symbol of strength, vigor, and protection.

Ground Bay Leaves are popular with: 

• seasoning companies;
• brewpubs;
• seafood, pizza, American, and Mexican restaurants;
• independent spice shops;
• sauce and subscription manufacturers;
• catering companies; and 
• butcher shops

We also have whole Organic Bay Leaves available.

One Dried Bay Leaf = ¼ tsp Ground Bay Leaves

Flavor Profile

Ground Bay Leaves taste bitter, spicy, and piney with hints of nutmeg, clove and muted camphor-like notes.

How To Use

Ground Bay Leaves have been long been used in cooking, and this versatile herb is used in wide range of dishes, sauces, and condiments. Bay Leaves can also be a key ingredient in cheese, liquors, oils, and teas. Its essential oil is used commercially in beverages, dental products, perfumes, prepared foods, and soaps.

Bay Leaves are featured in Creole, Italian, and Spanish cooking where they are commonly added to flavor fish and shellfish dishes, such as bouillabaisse. They are an excellent addition to many pickling brines, sauces, soups, and stews.

Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.

Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savory and thyme.