Bay leaf is an aromatic leaf commonly used as a flavoring agent in cooking, derived from the Laurus nobilis plant. It has a tough, leathery texture and a deep green color when fresh, which turns olive or brownish when dried. Bay leaves have a subtle, slightly floral, herbal aroma with hints of mint, pepper, and clove, and they impart a mild bitterness and depth to dishes when simmered.
Bay leaves are often added whole to soups, stews, curries, sauces, and rice dishes, and are typically removed before serving, as they are not meant to be eaten. They are widely used in Mediterranean, Indian, and Caribbean cuisines.