20. Bay Leaf (Laurel)

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch20

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Bay Leaf (Laurel), in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch20

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • bay leaf (laurel);
  • bay leaves, called laurel leaves - produced in evergreen plants;
  • bay leaves, originated in Turkey - and moving to Mediterranean countries;
  • laurel, growing in Mediterranean countries - as Greece, Spain, Portugal, Cyprus, Italy, and Yugoslavia, Asia Minor in Turkey;
  • essential oil, on steam distillation - dried bay leaves giving 1–3% essential oil;
  • laurel leaf oil (Laurus nobilis) - a light yellow liquid with aromatic spicy odor;
  • oleoresin - ground dry bay leaf, extraction with hexane;
  • bay leaf, in meat, seafood, and vegetable dishes - in European and North American cuisine;
  • extractives, used in soup powders, dressings and sauces


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References