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Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are not meant to be eaten, although it is safe to do so. The leaves are often used to flavor soups, stews, braises and ''pâtés'' in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. *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 flavor. *Indian bay leaf or malabathrum (''Cinnamomum tamala'', Lauraceae) is somewhat similar in appearance to the leaves of bay laurel, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. *Indonesian bay leaf or Indonesian laurel (''salam'' leaf, ''Syzygium polyanthum'', Myrtaceae) is not commonly found outside of Indonesia; this herb is applied to meat and, less often vegetables.〔(【引用サイトリンク】 title =Spice Pages: Indonesian Bay-Leaf )〕 *West Indian bay leaf, the leaf of the West Indian bay tree (''Pimenta racemosa'', Myrtaceae), used culinarily and to produce the cologne called bay rum. *Mexican bay leaf (''Litsea glaucescens'', Lauraceae). == Taste and aroma == If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bay leaf」の詳細全文を読む スポンサード リンク
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