Real organic bay leaves for the roast pork
True Laurel is an evergreen tree with a wide, cone-shaped crown and ascending branches. The flowers smell sweet, and the leaves have a strong, spicy scent, which is why bay leaves are used as a spice.
Turkey in particular is an exporter of bay leaves. There is only flavor on the bay leaves, which grow cool in the mountains.
True Laurel must not be confused with Laurel-Cherry (Prunus laurocerasus) which is probably evergreen like Laurel, but which belongs to another plant family, the Rose family.
Bay leaves are an old and indispensable flavoring agent in the kitchen. In the classic bouquet garni (spice bouquet) there must be bay leaf in addition to thyme and parsley – the rest is a matter of taste. Gives flavor to cooked meat and fish, is good in soups and pâtés, in marinades and preserves and in old-fashioned stews. Also use them when grilling fish or meat, it gives a wonderful spicy aroma and taste. And throw a leaf into the water when you cook rice, beans and lentils.
Latin name: Laurus nobilis
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