Rani Bay Leaves

Very good quality, but then, everything I've ordered from Rani has been delicious. I really enjoy the amazing range of products they have to sell.

BIG jar of bay leaves, nice size leaves, nice quality - I use them to cook with but I also use them to keep my sheep fleeces bug free and smelling nice.

Thank you so much for sending this, save my cooking recipe. Yes it works.

Entregado en tiempo …… unas hojas super grandes ….. quedé encantada lo volvería a comprar sin duda alguna

Good quality. However, $8 for 4oz is expensive for bay leaves.

I love these bay leaves. I use them daily in my everyday cooking. It is a must have!

When I first got these they were stale, pale, and had very little aroma. I kept them in the freezer where I keep all my spices. I had a few leaves left from our tree back home in 2023 and I wanted fresh ones. The few leaves I had in my freezer from 2 years ago actually were more fresh than these. By all means, avoid try a different source. Very poor on the freshness scale. I threw out nearly an entire bottle.

I haven't used them yet but they look terrific and I love the large jar with wide mouth. I'm sure they're going to bring lots of flavor to my kitchen creations!

Awesome. Nice big leaves

Best Bay Leaves I have bought. Super size and unlike many well known brands they are in one piece not in bits. So no problem to find after cooking and fish out of dish. Just excellent.

These Indian bay leaves are not the usual bay leaves that we are used to in Western cooking. They come from a different plant and look differently and have different flavor. Indian bay leaf, also known as Tejpatta or Malabathrum, is a spice derived from the Cinnamomum tamala tree, a member of the Lauraceae family, which includes bay laurel we use in Western cooking. While often referred to as bay leaf, it differs from the European bay laurel (Laurus nobilis). Indian bay leaves are longer, wider, and olive-green in color, with three veins running down their length, unlike the shorter, light-green bay laurel leaves with one prominent vein. Their aroma is somewhat similar to the Western bay leaves, not as 'bay leafy", not as strong, and somewhat different which we loved! Indian bay leaves have a flavor and aroma similar to cinnamon or cassia bark, but milder. They are often described as having notes of cloves, allspice, or even a hint of citrus. We use them together with European bay leaves in regular cooking and alone in Northern Indian cooking; in curries, rice dishes, stews, etc. either added directly to dishes or tempered in oil before use.

Large leaves plenty in the jar

Large, fragrant leaves