Laurel

Laurel, also known as bay leaf, comes from the leaves of the laurel tree (Laurus nobilis). The leaves are typically harvested, dried, and then used whole or ground. They impart a distinct, slightly bitter, aromatic flavor to foods.

Laurel is primarily used as a flavoring agent in savory dishes. It is often added to slow-cooked items like stews, soups, sauces, and braises, where its flavor can infuse gradually. It is also commonly found in pickles, marinades, and some baked goods.

Laurel leaf is generally recognized as safe (GRAS) by the FDA when used as a food flavoring. It is not typically consumed in large quantities, and at levels used in food, no significant adverse health effects are expected. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated laurel leaf and found no safety concerns at typical consumption levels.