Yes. Laurel leaf is also known as fragrant leaf, fragrant cinnamon leaf, cinnamon leaf, geranium cinnamon, etc.?

Laurel is a small evergreen tree of the genus Luna of the family Camphoraceae, and its leaves are used as a seasoning in cooking. Although also known as cinnamon leaves, but with the cinnamon tree cinnamon leaves, cinnamon tree cinnamon leaves are different, it belongs to the western food seasoning, canning ingredients, the value is much higher than the cinnamon leaves and cinnamon tree leaves.

Laurel leaves are known as the mother of all spices in cooking. It is used in most Western hot foods and in all soups and sauces for meat, poultry, seafood, vegetables and game; it can be used on its own, but when cooked with other spices, it enhances the flavor and aroma of the food.

Expanded Information:

The scent of bay leaves is a blend of floral and woody notes. special odor that smells somewhat sweet. Freshly crushed bay leaves have a refreshing aroma and are slightly bitter, so it is customary to use whole bay leaves after drying them in cooking. The addition of bay leaves not only adds layers of flavor to the food, but also helps to lift the taste of the food, and has a beneficial effect on our digestive system.

Laurel leaves are also occasionally used in desserts, such as in ice cream and rice pudding, where they are added to the milk boiling process to add a special flavor. In Oriental cuisine, bay leaves are also popular. They are the leaves we see at the spice stalls at the market, and yes, Grandma always puts a few in her braised pork stews.

Laurel leaves need to be cooked for a long time to release their unique flavor, and the longer they are cooked, the stronger they become, and the more they become uncontrollable. Therefore, it is important to control the amount, and should not be put more, otherwise it will cover the flavor of the food itself. You also need to take it out at the right time to avoid cooking it for a long time because of self-indulgence and bitterness.

Laurel leaves contain lobster ketone, with antiseptic effect, put it scattered on the dessert can drive sweet insects. Putting it in rice not only prevents insects and keeps it alive for a long time, but also adsorbs the sweet scent of bay laurel into the rice.

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