We don’t like junk emails either.
That’s why we only send the good stuff… short, smart, and worth the open.
Bulk Bay Leaf – Ground
Sprinkle in some flavor to your dishes with Source86 Ground Bay Leaf! Have the flavor and aroma of the bay leaf packed in the most convenient way. Easily blend it into soups, stews, and sauces. This ground form is ideal for seasoning meat and poultry rubs, where it enhances the taste of grilled or roasted dishes. Mix it into marinades to infuse your favorite proteins with the aromatic charm of bay leaves! Bay leaves have essential oils such as cineole and eugenol, which have been associated with anti-inflammatory and antioxidant properties. It also is a source of vitamins A and C, calcium, magnesium and potassium! Our Ground Bay Leaf is sure to help you elevate your cooking! This ingredient is available in bulk quantities. Just click our Contact for Quote button and let’s chat about bay leaves! – – Source86 is your number one supplier for premium bulk raw ingredients! From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market!
Request More Information
Don’t worry if you don’t have all the information at hand. Whether you need more info, a quote, or would like to request a sample of this product, we’re here to help. Please fill out the form below and let us know how we can assist.
Are you a vendor? Please contact us here.
Product Data
| Scientific Name | Laurus nobilis |
|---|---|
| Origin Countries | China, India and Netherlands |
| Product Uses | Canned and packaged food, condiments, seasoned poultry |
Production & Sourcing
Harvesting: Bay leaves (from the bay laurel tree) are carefully harvested when they are mature and have developed their full flavor. The leaves are usually plucked by hand to ensure their quality.
Drying: After harvesting, the bay leaves are dried to remove their moisture content. This helps preserve the flavor and aroma of the bay leaves.
Grinding: Once the bay leaves are completely dried, they are ground into a fine powder. The grinding process breaks down the dried leaves into smaller particles, creating ground bay leaf.
And you have your Ground Bay Leaf!
Applications
- Spice Blends
- Sauces and Gravies
- Processed Meat Manufacturing
- Soups
- Stews
- Snacks – Savory
- Canned and Packaged Food
- Dressings and Sauces
- Condiments
- Ready-To-Eat Meals
- Seasoned Meats
- Seasoned Poultry
- Bakery
- Private Label
Functionality
- Flavor Enhancer
- Aromatic Ingredients
- Digestion
- Nutrients
Benefits
Ground bay leaf has a strong and slightly bitter flavor with herbal and floral notes. The flavor is more intense compared to whole bay leaves, but it still imparts the characteristic essence of bay leaf to dishes.
Ground bay leaf has a fine and powdery texture, similar to other ground spices.
Ground bay leaf has a dark green color, similar to that of dried whole bay leaves. The color is a result of grinding the dried leaves into a fine powder.
Ground bay leaf contains essential oils and beneficial plant compounds like flavonoids and tannins. While it is not consumed in large quantities, it can contribute to a dish’s overall nutritional content. Bay leaf is more valued for its flavor and aromatic properties rather than its nutritional value.
Ground bay leaf has low moisture content, making it suitable for dry applications such as spice blends, marinades, and seasoning rubs. Its aromatic oils help bind the flavors of other ingredients, enhancing the overall taste of a dish.
Ground bay leaf has potent aromatic properties. When used in cooking, it releases a warm and pleasant fragrance with herbal and floral notes, adding depth to the dishes.
Ground bay leaf adds a balanced and slightly bitter flavor to dishes, helping to enhance and complement the flavors of other ingredients. It is often used as a background flavor rather than being the dominant taste.
Ground bay leaf provides a contrasting flavor in dishes, introducing an earthy and herbal element to savory recipes. Its slight bitterness stands out among other ingredients, adding complexity to the overall taste.
Bay leaf is used in various cuisines around the world, including Mediterranean, Middle Eastern, Indian, Mexican, and Caribbean cuisines. It is a staple in dishes like soups, stews, braises, and spice blends, showcasing its cultural and regional influence in global culinary practices.
Ground bay leaf is generally safe for consumption. However, it is essential to use it in moderation, as its flavor can become overpowering if used excessively. Bay leaf is not meant to be consumed whole; therefore, it is typically removed from the dish before serving. Some individuals may have allergies or sensitivities to bay leaf or other plants in the Lauraceae family (such as cinnamon or camphor). As with any dietary consideration, it’s best to consult with a healthcare professional or dietitian if you have specific concerns or dietary restrictions.
Uses in manufacturing
Ground bay leaf is a key ingredient in many spice blends and seasoning mixes. It is combined with other herbs and spices to create versatile blends suitable for seasoning meats, vegetables, soups, and stews.
Ground bay leaf is added to sauces, gravies, and marinades to enhance their flavor profile. It provides an earthy and herbal note, contributing to the overall taste of the dish.
Ground bay leaf is used in the manufacturing of processed meats like sausages, deli meats, and canned meat products. It imparts its characteristic flavor to the meat products.
Ground bay leaf is used in the seasoning of soups, stews, and curries to add depth and complexity to the dish. It is commonly used in large-scale food production to ensure consistent flavor.
Ground bay leaf is used as a seasoning for snack foods such as chips, crackers, and nuts, providing a unique herbal twist to these products.
Ground bay leaf is included in spice mixes for canned soups, ready-to-eat meals, and other packaged food products. It contributes to the overall flavor and aroma of these products.
Ground bay leaf is used as a seasoning in frozen food products, including entrees and frozen vegetable blends. Its fine texture allows for even distribution in the product.
Ground bay leaf is used in the production of various sauces, dressings, and condiments, providing an extra layer of flavor to these products.
Ground bay leaf is used to season meats and poultry during the production process. It can be incorporated into dry rubs, marinades, or spice blends.
Ground bay leaf is occasionally used in bakery products like savory bread, pies, and crackers to add a unique herbal flavor.
Main producing countries and Harvest time
The main producing countries for bay leaves are China, India and Netherlands. The harvest season for bay leaves can vary depending on the geographical location and climate. In general, bay laurel trees can be harvested year-round, but the best time to harvest the leaves is during the late spring and summer months.