Laurel, a local plant species that grows on the northern and eastern shores of the Mediterranean, is a special spice with a historical background and a place in ancient mythology.
The largest commercial production is made in Turkey.
It is used in many dishes, especially fish and meat dishes.
The bay leaves that grow in Anatolia are world famous and their use is widespread, especially in Mediterranean cuisine.
It can be brewed as a tea by adding it to boiled water.
It is recommended to infuse for 3-5 minutes in order to give its aroma and to brew it with the mouth closed so that the aroma does not escape.
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