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In article .com>,
wrote:

> I always use Bay leaves as dry bay leaves. Like all spices, it imparts
> flavor into the food and we take it out when we eat the food. To
> describe the flavor, it is a bit sharp and strong.
>
> However, sometimes, when we make mixed spices, we do crush bay leaves
> and that becomes a part of the meal.
>
> Hope this helps!
>

So how would YOU use powdered/crushed bay as opposed to whole bay?
As a sprinkling spice on cooked meat/veggies?

I've seen most bay recommendations as whole bay leaves used in soups,
stews, marinades and potroasts.

Thank you! ;-)

I don't currently have any on hand.
Guess I need to pick up a few and taste them to see if I feel they are
compatible to whatever recipe.

Just beef and poultry? Not seafood?

I prefer dill and lemon or orange for seafood usually.
--
K.