Bay Leaves are an aromatic dried herb used in kitchens across South Asia, the Mediterranean, and beyond. In South Asian and Nepali cooking, whole bay leaves are added to hot oil at the beginning of a recipe — a technique called tadka or tarka — where they release a warm, slightly floral, mildly spicy fragrance that forms the aromatic base of countless curries, dals, pilafs, and biryanis. They are also an essential component of the whole spice medley used in garam masala blends. Though subtle on their own, bay leaves add a layered depth of flavour to slow-cooked dishes that is difficult to replicate. The 25g pack is an excellent size for regular home cooks. Customers appreciate the aromatic quality and the essential role bay leaves play in authentic South Asian recipes.