Bay leaves
Ab CHF 8.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Whole bay leaves bring a delicately bitter, resinous-balsamic seasoning to your kitchen. As they cook, they develop a calm, aromatic depth that gives soups, stocks, stews and braises structure without ever becoming dominant. The whole leaves release their aroma slowly and are easy to remove at the end – precise, clear and versatile.
Category: Spice
Taste: delicately bitter, resinous, balsamic, warm
Use: braises, stocks, soups, lentils & beans, marinades
Format: 5g jar / 60g stand-up pouch
My tip: Always cook bay leaves whole and remove them at the end – that way the aromas stay clean, warm and harmoniously integrated.
Origin & Story
Bay is one of the oldest culinary spices in Europe. Its leaves come from the true bay tree (Laurus nobilis) and have been used since antiquity for cooking in soups, broths, meat dishes or preserves. In stocks, sauces and braises, bay lends a fine depth and structures the aroma without becoming dominant.
Highlights
Only whole, unbroken leaves of the true bay (Laurus nobilis) are used – not to be confused with Indian bay. The aroma is delicately bitter, resinous, balsamic and unfolds slowly as it cooks. The leaves are supple, cleanly sorted and free of stems or coarse fibres. Processing is single-batch at Manufaktur Funke. The exact selection stays my secret.
Quality
The bay leaves come from controlled cultivation in Turkey. After harvest they are gently dried and hand-selected – without technical aids, without additives, without anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
Always cook bay leaves whole and remove them at the end – never crumble them. In hearty braises like Boeuf Bourguignon or lentil stew they bring balance and aromatic depth.
Recommended use
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For braises, roast jus and dark stocks
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In vinegar, preserves or marinades
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For lentil dishes, bean stews or game dishes
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In meat stuffings or sauce bases with wine
Recipe idea
Boeuf Bourguignon with bay leaves
View recipe
Origin / Ingredients
Whole bay leaves (Turkey).
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
bay leaf
Additional information
| Weight | 0.005 kg |
|---|
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