Bay Leaf

Commonly used in spuds and stocks from Europe to Asia to season the broth’s flavor with a slight earthy eucalyptus taste. Bay Leaves are the leaves from the cinnamon tree and are usually used whole in dishes, but in India are common to be ground into a powder and added to curries. If you use them whole, you should always remove them afterward as they are quite hard and unpleasant to eat in the whole form.