Search

An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.

Leaves obtained from grape vines and served as edible leaves to wrap ingredients for cooking. They are commonly used in Greek and Middle Eastern dishes, where they are often referred to as "dolmas.

Red leaf or green leaf lettuce varieties that loosely extend out from the stalk forming a leafed stem instead of a headed plant having leaves that remain close and tightly grouped around the head.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

Pork and veal meat from the head and shoulders that has been mixed with pork fat, vinegar and bay leaves, boiled, and then pressed into a mold before being chilled.

A leaf growing from the Neem plant that is native to Asia and East India where it is used to flavor foods.

The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

The leaf that is harvested from the bamboo plant, which serves as a food wrap. This Asian wrap is used to enhance the flavor of the food with the subtle taste of the leaf, similar to other wraps such as cornhusks or banana leaves.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A variety of salad greens that are shaped like on oak leaf, grown as green or red oak leaf lettuce. The green variety has a rounded shaped leaf, which provides a mild flavor to salads or other foods.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.