{"product_id":"lorbeerblatter","title":"Bay Leaves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBay leaves, the key spice for braises and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bolognese that really tastes right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real bolognese needs time, three bay leaves and patience – no other spice makes the difference between “minced meat in tomato sauce” and “bolognese” as clear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g beef mince\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e (or 1 tbsp tomato paste)\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 celery sticks, 1 onion\u003c\/li\u003e\n\u003cli\u003e1 glass red wine, 1 tin chopped tomatoes, 200 ml stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy three bay leaves?\u003c\/strong\u003e During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Mediterranean bay leaves, strong in aroma\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, stews and tomato sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically in the braising pot, bay, \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e are the trio for sauerbraten and game. For tomato sauces, \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ready blend with a bay component. For stocks and soups, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e fits as a base. For game dishes, \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e with juniper, cocoa and pepper complements.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use bay leaves for?\u003c\/strong\u003e\u003cbr\u003e\nFor tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould you eat bay leaves?\u003c\/strong\u003e\u003cbr\u003e\nNo. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves do I need?\u003c\/strong\u003e\u003cbr\u003e\nFor a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen should I add bay to the pot?\u003c\/strong\u003e\u003cbr\u003e\nAs early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use bay leaves for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\"}},{\"@type\":\"Question\",\"name\":\"Should you eat bay leaves?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\"}},{\"@type\":\"Question\",\"name\":\"How many bay leaves do I need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\"}},{\"@type\":\"Question\",\"name\":\"When should I add bay to the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect, then better to chop it or switch to other herbs.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564760633610,"sku":"30374","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lorbeerblaetter_6e8377ee-2032-449c-95e6-e381690fffe8-123431.jpg?v=1738084193","url":"https:\/\/altesgewuerzamt.live\/en\/products\/lorbeerblatter","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}