Bay leaves are obtained from the noble laurel, which is an evergreen tree. Lauri grow in the subtropical zone. Bay leaves are leathery and soft, have a specific smell and taste. They contain essential oils, minerals and fermenting substances. In ancient times, bay leaves were used for kidney pain, fever and rheumatism, while bay berries were used to treat coughs and various skin diseases. Bay leaves promote digestion well and improve appetite.
 Grandma's soup or pickles without bay leaves is unthinkable. They stand on the spice rack of every home, but if they add too much to the food, then the food can become bitter.
 We recommend our gourmets to try it together with:
 Marinades,
 Roasts,
 Seafood,
 Soups,
 For all pickles,
 Bay leaf infusion,
 For oil,
 As well as for creating a laurel wreath
 
 As well as due to its good properties, bay leaves retain their taste and fantastic smell even dried, this is exactly the form they are most often found in spice cabinets.
 Made in Brazil