laurel

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The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel (Laurus nobilis). Other types include California bay laurel (Umbellularia californica), Indian bay leaf (Cinnamomum tamala), Indonesian bay leaf (Syzygium polyanthum), West Indian bay (Pimenta racemosa), and Mexican bay leaf (Litsea glaucescens). Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the digestive tract. Bay leaves are used as an insect repellent in pantries and as an active ingredient in killing jars for entomology. In Eastern Orthodoxy liturgy, they are used to symbolize Jesus' destruction of Hades and freeing of the dead. While some visually similar plants have poisonous leaves, bay leaves are not toxic. However, they remain stiff even after cooking and may pose a choking hazard or cause harm to the digestive tract if swallowed whole or in large pieces. Canadian food and drug regulations set specific standards for bay leaves, including limits on ash content, moisture levels, and essential oil content.