TRS Bay Leaves are premium dried whole bay leaves prized for their warm, aromatic character and ability to gently enhance savory dishes. The leaves are oval and brittle when dried, releasing a subtle herbal, slightly floral aroma with background notes that can recall clove, cinnamon and menthol-like freshness depending on origin. Widely used in Indian, Mediterranean and international cuisines, they are ideal for soups, stocks, stews, curries, rice dishes, braises and pickles where they add depth without overwhelming other flavors. Store in an airtight container in a cool, dark place to preserve aroma; whole dried bay leaves retain their best flavor for around a year.

To use, add whole bay leaves early in the cooking process so their oils and aroma can infuse simmering liquids; one or two leaves are usually enough for a typical pot, and you can crush a leaf gently between your fingers to release more scent if desired. Remove and discard the whole leaves before serving because they remain stiff and can be sharp or a choking hazard; if a recipe calls for powdered bay leaf, add ground bay leaf toward the end of cooking for a brighter note.