"Mark Thorson" > wrote in message

> Which bay leaf? There are four different species with
> greatly different properties that produce "bay leaf".

Okay, I'm aware of Mediterranean bay and California bay...
what are the other two (or are there four speceis among
these two?)

Steve

"Steve Pope" > schrieb im Newsbeitrag
...
> "Mark Thorson" > wrote in message
>
>> Which bay leaf? There are four different species with
>> greatly different properties that produce "bay leaf".
>
> Okay, I'm aware of Mediterranean bay and California bay...
> what are the other two (or are there four speceis among
> these two?)
>
Mediterranean, Californian, West-Indian and Indonesian.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in message
...
>
> "Steve Pope" > schrieb im Newsbeitrag
> ...
>> "Mark Thorson" > wrote in message
>>
>>> Which bay leaf? There are four different species with
>>> greatly different properties that produce "bay leaf".
>>
>> Okay, I'm aware of Mediterranean bay and California bay...
>> what are the other two (or are there four speceis among
>> these two?)
>>
> Mediterranean, Californian, West-Indian and Indonesian.
>
Are they all laurel?

On Sun, 22 Feb 2009 11:33:11 -0500, "cyberpurrs"
> wrote:

>>>
>> Mediterranean, Californian, West-Indian and Indonesian.
>>
>Are they all laurel?

Don't forget the Turkish Variety....Penzey's believes they are the
most flavorful.


from Penzey's: Turkish Bay Leaves are the best in the world. Though
not as strong as the California variety, they have a natural depth of
flavor that the California Bay Leaves can't hope to match. Bay leaves
grow wild on the hilly mountains of western Turkey in the area around
Izmir (Smyrna). The wind there is perfect for growing bay leaves. Most
of the year it comes out of the west across the Mediterranean and
Aegean seas, picking up moisture and dropping it on the growing trees.
At the end of the summer the wind changes direction and comes out of
the south. Before it reaches the hills around Izmir it must pass over
a couple of mountain ridges, making it hot and dry, perfect for
quickly drying the leaves with a minimum of flavor loss. These winds
at times create a high risk of forest fires, which in years past have
led to a very small bay leaf harvest, but this year we seem to have a
nice supply for the coming season. The flavor of Bay Leaves is perfect
for adding to roast pork or chicken, pot roast, turkey, or ham, use
2-3 leaves and remove before serving. Bay Leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A surprising fact
is that Bay Leaves improve the flavor of salt-free dishes with their
rich flavor. Note: bay leaves are very light (8 ounces by weight
equals one gallon by volume).

Mr. Bill > wrote:

>On Sun, 22 Feb 2009 11:33:11 -0500, "cyberpurrs"

> wrote:

>> [attribution lost] wrote

>>> Mediterranean, Californian, West-Indian and Indonesian.

>>Are they all laurel?

>Don't forget the Turkish Variety....Penzey's believes they are the
>most flavorful.

Yes, I assume they are Mediterranean. Most of Turkey is on
the Mediterranean.

Steve

cyberpurrs > wrote:

>"Michael Kuettner" > wrote in message

>> "Steve Pope" > schrieb im Newsbeitrag

>>> "Mark Thorson" > wrote in message

>>>> Which bay leaf? There are four different species with
>>>> greatly different properties that produce "bay leaf".

>>> Okay, I'm aware of Mediterranean bay and California bay...
>>> what are the other two (or are there four speceis among
>>> these two?)

>> Mediterranean, Californian, West-Indian and Indonesian.

>Are they all laurel?

Of the four mentioned on the Wikipedia page, three
are family _lauraceae_ (California, Mediterranean, and Indian),
and only one is genus _laurus_ (Mediterranean).

However the same page says the Indian one is "not a laurel",
while the California and Mediterranean ones are, so this
does not seem completely consistent to me.

Steve

Steve wrote on Sun, 22 Feb 2009 17:31:21 +0000 (UTC):

>> "Michael Kuettner" > wrote in message

>>> "Steve Pope" > schrieb im Newsbeitrag

>>>> "Mark Thorson" > wrote in message

>>>>> Which bay leaf? There are four different species with
>>>>> greatly different properties that produce "bay leaf".

>>>> Okay, I'm aware of Mediterranean bay and California bay...
>>>> what are the other two (or are there four speceis among
>>>> these two?)

>>> Mediterranean, Californian, West-Indian and Indonesian.

>> Are they all laurel?

> Of the four mentioned on the Wikipedia page, three
> are family _lauraceae_ (California, Mediterranean, and
> Indian), and only one is genus _laurus_ (Mediterranean).

> However the same page says the Indian one is "not a laurel",
> while the California and Mediterranean ones are, so this
> does not seem completely consistent to me.

Since the genetically deprived have been loudly proclaiming that
cilantro tastes like soap or has no taste, I am probably genetically
programmed to say that bay leaves have no taste to me whether they come
from the Mediterranean, California, the West Indies, Indosesia or
Uzbekhistan.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Since the genetically deprived have been loudly proclaiming that
> cilantro tastes like soap or has no taste, I am probably genetically
> programmed to say that bay leaves have no taste to me whether they come
> from the Mediterranean, California, the West Indies, Indosesia or
> Uzbekhistan.

I'd enjoy a wad of grass or single maple leaf thrown in and fished out
as much as a bay leaf. But that's just me. I understand that I'm missing
something.

leo

In article
>,
Leonard Blaisdell > wrote:

> In article >,
> "James Silverton" > wrote:
>
> > Since the genetically deprived have been loudly proclaiming that
> > cilantro tastes like soap or has no taste, I am probably genetically
> > programmed to say that bay leaves have no taste to me whether they come
> > from the Mediterranean, California, the West Indies, Indosesia or
> > Uzbekhistan.
>
> I'd enjoy a wad of grass or single maple leaf thrown in and fished out
> as much as a bay leaf. But that's just me. I understand that I'm missing
> something.
>
> leo

I also get nada from bay leaves.
I wonder if it's the same gene that makes Cilantro taste like soap? :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Steve Pope" > schrieb im Newsbeitrag
...
> cyberpurrs > wrote:
>
>>"Michael Kuettner" > wrote in message
>
>>> "Steve Pope" > schrieb im Newsbeitrag
>
>>>> "Mark Thorson" > wrote in message
>
>>>>> Which bay leaf? There are four different species with
>>>>> greatly different properties that produce "bay leaf".
>
>>>> Okay, I'm aware of Mediterranean bay and California bay...
>>>> what are the other two (or are there four speceis among
>>>> these two?)
>
>>> Mediterranean, Californian, West-Indian and Indonesian.
>
>>Are they all laurel?
>
> Of the four mentioned on the Wikipedia page, three
> are family _lauraceae_ (California, Mediterranean, and Indian),
> and only one is genus _laurus_ (Mediterranean).
>
> However the same page says the Indian one is "not a laurel",
> while the California and Mediterranean ones are, so this
> does not seem completely consistent to me.
>
Californian bay leaf (Umbellularia californica) belongs to the Lauraceae.
Mediterranean bay leaf (Laurus nobilis), too.
Indonesian bay leaf (Eugenia polyantha) belongs to the Myrtaceae.
_West-Indian_ bay leaf are the leaves of the pimentum (allspice) tree
(Pimanta dioica),
which belongs to the Myrtaceae.
_Indian_ bay leaf (Cinnamomum tamala) belongs to the Lauraceae.
The Indian bay leaf may be used instead of cinnamon.

Cheers,

Michael Kuettner