Description
Bay leaf has a faint odor and sour style. Extensively utilized in cooking. It ennobles and flavor basically sour dishes (sauces, gravy). It’s added to first lessons – soups and borscht. Bay leaf provides spiciness to different dishes of lamb, veal, pork, combined with boiled and stewed fish. Harmonizes with vegetable dishes from beans, peas, beans, cabbage, carrots.
Has a faint odor and sour style;
Ideal for sauces, gravy, soups and borscht;
Improves digestion and stimulates appetite;
Harmonizes with vegetable dishes and meat;
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