The Science of Spice

Flavour Group | PENETRATING TERPENES | Bay 137

Added at the beginning of cooking, fresh or dried bay leaves yield their fragrant, warm

flavours gradually. Traditionally, bay is an indispensable part of a bouquet garni, tied in a

bundle with thyme and parsley, and removed before serving.

CINEOLE

penetrating |

eucalyptus | herbal

EUGENOL

medicinal | woody |

warming

PHELLANDRENE

minty | piquant |

citrus

Kitchen

creativity

FOOD PARTNERS

Vegetables Thread whole,oiled

leaves on to vegetable skewers for

barbecuing or grilling.

Apples Add a whole bay leaf to the

filling for an apple pie.

Grilled meat Throw fresh or dried

bay leaves onto barbecue embers before

grilling meat.

Seafood Stuff a few bay leaves into

the cavity of a whole fish before baking,

or add to steamed mussels and clams.

Cannellini beans Cook soaked

cannellini beans in water with bay leaves

for a ribollita or bean purée.

Chocolate Infuse cream with bay

and combine with melted chocolate

for an aromatic ganache.

pair with other eugenol-rich

spices to boost sweetness

and warmth:

clove adds sweetness and

a woody bitterness

cinnamon lends a sweet,

fragrant warmth

liquorice strengthens sweet,

eucalyptus-like notes

rosewater adds sweet

floral notes

combine with other cineoles

to complement the warm,

woody pungency:

black cardamom

contributes smoky, penetrating

flavours

cardamom enhances citrus

and floral notes

galangal adds spiciness and

enhances the warming quality

through shared eugenol

nutmeg used sparingly adds

a warm, woody aroma

combine with other

phellandrenes to bring

out the piquancy:

dill adds an anise-like aroma

while sharing citrus qualities

from limonene, and mintiness

from carveol

black pepper imparts spicy

heat and brings in background

notes of pine

BLENDING SCIENCE

The flavour profile of bay leaf is dominated by a terpene compound called cineole, which has an

unusually penetrating, powerful eucalyptus scent. The next most abundant flavour compound is a

spicy, sweet, warming phenol called eugenol. There are also small amounts of peppermint-like and

slightly citrusy phellandrene, pine-like pinene and terpineol, and floral geraniol and linalool.

RELEASE

THE FLAVOUR

Bay’s flavour oils are deep within

the leaf, which explains why dried

leaves are still effective. Flavour

compounds dissolve well in oil, fat,

and alcohol, but poorly in water. Use in water-based cooking liquids for

a delicate flavour, and allow time for flavour

compounds to spread into the dish.

Extract maximum flavour by adding

to oil and heating gently before mixing

with other ingredients.

One small bay

leaf to 3 tbsp oil

is a good ratio

for most dishes

BLENDS TO TRY

Try these recipes for classic blends

featuring bay, or why not adapt

them with some blending science?

Burmese garam masala p48

Nanjing spice bag p59

Mulling spice p73

Khmeli-suneli p77

Bay leaf 3 tbsp oil

BAY

Ba

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