3 Review(s)

Indian Bay leaves have there veins running down each leaf, and a flavour profile similar to cassia (cinnamon). They work very well with cloves, pepper, ginger and garlic, making them ideal flavouring agents for biryani, curries and stews. You can also stir-fry the bay leaves with non veg dishes in Asian-inspired stir fries that use soy sauce. A really fun way to use JK Masale’s Bay leaves is to make spiced rum, or a hot toddy! Brew a couple of leaves with honey, lemon, water, citrus fruit zest and a medley of whole spices to create the perfect winter drink! Remember to crush them slightly if you want their flavour to really shine through.