Cracked Bay Leaves shall be processed from the dried clean whole leaves of Laurus nobilis L.. The pale green or occasionally brown-hued KOSHER Bay Leaves (Cracked/Pieces) Bulk Bag 2 Pounds- Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum Bay leaf is an aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants such as: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see Safety section below). The leaves are often used to flavour soups, stews, braises and pts in Mediterranean and Latin American cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.1 California bay leaf the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavour. Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon