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Old 02-14-2009, 01:58 PM   #11
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Thanks. I've never seen ground bay leaves in the store that I can recall, an I don't think I've ever made a recipe that called for them -- most call only for whole bay leaves, which are removed before serving, or crushed whole bay leaves. Are there any advantages to ground? Any particular uses?
Scotch, I suppose the ground leaves may add flavor quicker than the leaf...I dunno -- Particular use? None that I know of...I had a bottle once, but did not care for it..If I remember correctly is was very easy to use to much --- for me anyway...I only use the whole leaves now...

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Old 02-14-2009, 02:17 PM   #12
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I could see a use for ground bay leaf in homeopathic medicine. There have been many times I've had to work very hard with my M & P trying to grind a bay leaf.
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Old 03-05-2009, 04:04 PM   #13
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I've never seen ground bay leaves either. I received the most lovely gift last year. A selection of Penzey's spice mixes, but what really made it was that it was packed instead of in styrofoam or whatever, in bay leaves, whole nutmeg nuts, etc. My bay tree had just died, and I was about to buy a jar of leaves and a new plant, and I had an entire jar (and yes, the package came with a note saying that the spices were whole, clean and usable with recipe suggestions).
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Old 03-05-2009, 05:32 PM   #14
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I use ground bay leaves from Penzey's.

You use it in things where you cannot extract flavor using the whole leaf.

Like in non-liquid preparations. Rubs, seasoned bread crumbs, stuffing, coatings for chicken or pork chops.

A tiny pinch gives a nice hint of bay.
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Old 03-07-2009, 03:28 PM   #15
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Just to clarify for any newbies reading this, spices are the nuts, seeds, berries, bark, roots and hard stems of plants. The leaves, such as bay, basil, parsley, rosemary, etc., are herbs. Cinnamon actually comes from the bark of the plant. Here's more info: Herbs vs. Spices | Horticulture and Home Pest News
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Old 03-11-2009, 01:42 AM   #16
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We use whole spices and ground spices for different purpose.

ground spices use to mix the taste with gravy and while whole spice use for a light aroma.
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Old 03-13-2009, 03:21 PM   #17
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Quote:
Originally Posted by Scotch View Post
Thanks. I've never seen ground bay leaves in the store that I can recall, an I don't think I've ever made a recipe that called for them -- most call only for whole bay leaves, which are removed before serving, or crushed whole bay leaves. Are there any advantages to ground? Any particular uses?
One of my favorite spice mixes is a home-ground combo of fennel seeds, bay leaves and coriander. It's great on chicken, fish and pork, but I have found it to be too subtle for beef.
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