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Herbs & Spices for Thai Cooking. "Welcome to Chiangmai & chiangrai p. 73. [incomplete reference of Thai spices and herbs]

Excerpts from

BAY LEAF (Gra-wan) is very similar to the Bay Leaf of the West, the Bay Leaf in Thailand is actually called Cassia; that is, it is not exactly the same but some from the same tree. Used in curries.

Mazza, Irma Goodrich. 1952July. Herbs for the Kitchen. Little, Brown and Company, boston, p. 10..

Laurus nobilis or Umbellularia californica Tree

No one who has not space and patience galore should dream of growing bay in his garden. The European bay or laurel is of no small size, while the California bay, or pepperwood, is a large tree with spreading baranches. So when you design your herb garden, don't plan a bed of bay!

Dried bay leaves, if renewed each year so that they are fresh, are thoroughly satisfactory for kitchen use. Bay seasons meats, soups, relishes, poultry and stuffings.

But be careful. The best of recipes have a nonchalance about bay leaves that is disarming to the uninitiated, but alarming to the experienced. They say, gaily, "Put in a bay leaf or two," as if one more or less made no difference at all. On the contrary, it makes all the difference in the world. Use bay leaves with a degree of diplomacy worthy of a European envoy, for they are powerful. Use a half leaf, or a third, but never a whole leaf unless you are entertaining an army.

Excerpted from American Spice Trade Association. 1966. A glossary of Spices. American Spice Trade Association. 76 Beaver Street, New York, NY 10005

There seem to be more legends and superstitions connected with Bay Leaves than almost any other spice. Once a beautiful nymph was fleeing from Apollo. The gods turned her into an evergreen tree whose leaves were to become the imnmortal symbol of victory and renown, or honor and scholaship. The tree was the sweet-bay or laurel. Our word "baccalaureate" comes from "laurel berries" and "winning your laurels" originally meant a wreath of these leaves.

The Laurel tree is native to the Mediterranean area. Bay leaves is the approved term for this spice, but the name "laurel" is still seen frequently. A large leaf, it measures up to 3 inches in length.

"To win a laurel wreath for your brown, put a laurel leaf in the stew pot now," goes an old saying. The aroma of Bay Leaves is unique and excellent with meats, potatoes, stews, soups, sauces and fish. One or two leaves are enough. Bay Leaves are mainly available in the whole form.

These fragrant leaves reach us from Turkey, Greece, Portugal and Yugoslavia.

Updated: Wednesday, December 5, 2007.