Our Caribbean Bay Leaves, which grow on on an estate in St. Patrick, Grenada, are sweeter, richer and warmer than our Turkish bay laurel leaves, which are more savory and herbal. The bay leaf powder is wonderful in both sweet and savory applications.
The leaves are hand-picked, dried and ground at origin at Belmont Estate on the island of Grenada. They are quite versatile, and they add depth and complexity to stews, curries and baked goods. You can sub the powder for standard bay leaves, cinnamon or nutmeg in any recipe. It's also very convenient for making marinades, rubs and blends (including classic jerk seasoning!).
Cooking Tips:
Add 1/8th tsp powder at the start of cooking a soup, stew or braise
Stir into a homemade brittle or toffee
Add to a pot of beans and rice