Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking. Available in 10g jar.

spanish saffron - 2g pure colour, delicate fragrance can be add it to any food item Perfect For any food It gives Fragrance and Natural colour to your food

China Grass is also known as Agar Agar, Faluda, Japanese Moss, Ceylon Moss and Bengal Isinglass. It is obtained from various seaweeds, has no aroma and has a neutral taste. It is used to make jellies and, because of it's neutral taste, can be flavoured with any essence. To use China Grass to make jelly, immerse broken strands of China Grass in boiling water to dissolve them. Add Flavouring/Essence and leave to cool and finally set in the refrigerator.

Indian Jadi Booti provides genuine herbs in their original forms. Everything Natural - The way our mother nature intended our foods should be. No Trans-fats, Non-GMO, No cooking oils, No Chemicals or Preservatives or Colors or Flavors, Nothing Artificial Added.

Parsley is a popular herb used to add colour and flavour to pasta dishes, soups, casseroles and risotto. Sprinkle Greenfield's Parsley generously in savoury dishes. Avoid direct sunlight

Bay Leaf, Tej Patta

Curry Leaves are a key ingredient in Mauritian/Indian cooking. You cannot substitute the delicate flavour and fragrance of curry leaf. These dried curry leaves can be added at the start of cooking before the oil is too hot and fried gently, till the leaves are lightly crisp to release flavour.

Kaffir lime leaves are intensely fragrant, and are an essential ingredient in Thai cuisine. Greenfields are a second generation UK-based family business. Greenfields’ herbs and spices are used by restaurants, artisans and street food producers across the country - all who enjoy their great value products. For home cooks the smaller packets of spices are great for filling your spice drawer. The Greenfields philosophy is to provide good quality products at a great price.

Top Op Bay Leaves 50g

'Mediterranean Bay Leaves have a mild and sweet taste with hints of pine and lemon. To use, tear into several large pieces - the torn edge imparts the flavour.

The Indian Bay leaf, Indian names include Biryani aaku, Pattai, Tej Patta, Masala Yele, Tej Pata, Tez Pat, Karuvapatta Illa, Bay leaf, Indian bay leaf. An aromatic leaf commonly used in cooking, can be used whole in a dried or ground form. Used widely in Indian cooking, and is the main ingredient in Garam masala.

Natco Bay Leaves 10g